Creamy Chicken Broccoli Bake

• 1 (8 ounce) package egg noodles
• 1 (16 ounce) package frozen broccoli florets, thawed
• 1/4 cup margarine, melted
• 1 (8 ounce) package shredded cheddar cheese
• 1 (10 ounce) can cream of chicken soup, undiluted
• 1 cup half-and-half
• 1/4 teaspoon ground mustard
• 1 teaspoon seasoning salt
• 1 teaspoon white pepper
• 3 cups cubed cooked chicken breasts
• 3/4 cup slivered almonds, toasted

1. Cook noodles according to package directions, and drain; keep warm.
2. Cut some of the stems off broccoli and discard. In a large bowl, combine noodles, and broccoli.
3. Add margarine and cheese and stir until cheese melts.
4. Stir in chicken soup, cream, mustard, salt, pepper, and chicken, and spoon into buttered 2 1/2 quart baking dish.
5. Bake covered at 325 degrees for 25 minutes.
6. Remove from oven and sprinkle slivered almonds and cook at 325 degrees for an additional 15 minutes.

egg noodles, broccoli florets, margarine, cheddar cheese, cream of chicken soup, ground mustard, salt, white pepper, chicken breasts, slivered almonds

Taken from www.food.com/recipe/creamy-chicken-broccoli-bake-317535 (may not work)