Chicken Broccoli Ramen Bake

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

Chicken and Broccoli ramen bake2 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!

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