Today I am sharing with you another meal that uses Ramen Noodles. Ramen is one of the most donated items in the food pantry; but what do you do with Top Ramen Noodles, besides warm them up with the season packets and eat them as soup?
Chicken Broccoli Ramen Bake
2 cans of refrigerated cresent roll dough
1 pkge frozen chopped broccoli
2 cups shredded mozzarella cheese, divided
2 pkgs chicken flavored ramen noodles, crumbled and divided
1 can condensed cream of mushroom soup (undiluted)
6 oz cooked chicken
1/2 cup mayonnaise
2 eggs, beaten
2 tbls dijon mustard
1 jar pimientos, drained
1 tsp finely chopped parsley
Discard seasoning packets
use left over chicken or brown 2 skinless chicken breast and cube
1. preheat oven to 375. Spray 13×9-inch baking pan with nonstick cooking spray. Unroll dough, do not separate. Press dough onto bottom abd up sides of prepared pan sealing all seams. Bake 7-8 minutes or until lightly browned; remove from oven and set aside.
2. Combine broccoli, 1 cup cheese, 1 cup crumbled noodles, soup, chicken, mayonnaise, eggs and mustard in large bowl. Spread evenly over crust. Top with remaining noodles, cheese pimientos and parsley.
3. Bake 20-25 minutes. Let stand 10 minutes before serving. Enjoy!