Chicken and Broccoli Casserole by Amy

Ingredients:

1 package of medium-wide egg noodles

2 cans of cream of chicken soup

1 package of frozen chopped broccoli, thawed

1" thick chunk of Velveeta cheese

2 cans of all white chicken (in water) or cooked shredded chicken breasts (4)

1/2" thick slices of Velveeta

1/2 cup of milk

*Salt and pepper to taste (put in soup mixture)

Steps:

1. Cook noodles according to directions - drain.

2. Mix soup, chicken and milk in saucepan - cook until warmed through.

3. Add Velveeta in chunks - cook until cheese is melted.

4. In a large bowl, combine noodles, soup mixture and broccoli.

5. Pour into a lightly, greased 9x13 baking dish - top with sliced cheese.

6. Place plastic wrap and heavy duty foil on top of dish and freeze.

Serving Day:

1. Thaw dish completely.

2. Uncover dish and bake at 375 degrees for 20 - 30 minutes.