Quick, easy and tasty, this is a great recipe for a busy week night.

Chicken Ranch Casserole

1 pound boneless, skinless chicken breasts, sliced

1 tablespoon vegetable oil or butter

1 (16-ounce) package extra wide egg noodles
1 (16-ounce) bottle your favorite ranch dressing (2 cups)
1 (16-ounce) package frozen broccoli
1/2 cup milk
2 cups shredded mozzarella cheese or 1 (8-ounce) package shredded pizza-blend cheese - divided use
1 (10.5-ounce) can cream of broccoli soup

1. Season sliced chicken breast with salt and pepper. Heat oil (or butter) in a sauté pan and cook chicken until done.
2. Meanwhile, bring 2 quarts of water to a boil; add noodles. Cook 5 minutes; drain.
3. In a bowl, combine sliced chicken, broccoli, soup, ranch dressing and milk. Add noodles and 1/2 cup cheese.
4. Pour into a greased 3-quart casserole dish and top with remaining 1 1/2 cups cheese.
5. Bake at 400°F (205°C) until casserole is bubbling and cheese is melted.

Makes 4 to 6 servings.

Recipe and photograph provided by T. Marzetti Company courtesy of The Association For Dressings and Sauces.