| 2/3 | cup Thai peanut sauce (from 13.9-ounce bottle) |
| 2/3 | cup Progresso® chicken broth (from 32-ounce carton) |
| 3 | tablespoons peanut butter |
| 1 | bag (1 pound) frozen broccoli stir-fry vegetables |
| 1 | package (7.31 ounces) refrigerated cooked stir-fry noodles, separated |
| 2 | packages (6 ounces each) refrigerated grilled chicken breast strips |
| 1/4 | cup chow mein noodles |
| 1/4 | cup chopped peanuts
Method
- Heat oven to 350°. Spray 2-quart casserole with cooking spray.
- Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
- Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes
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