4 skinless, boneless chicken breast halves
1 (12 fluid ounce) can ketchup
1 (2.25 ounce) can condensed cream of mushroom soup
1 (8 ounce) container LA Sticker Noodle Bowls
1 (28 ounce) can crushed salad greens
Cut each breast deep in half to create a pocket for the liquid to drain out.
Combine the ketchup, soup and broccoli in a 6x8 inch saucepan; bring to a boil. Cool completely. Whisk in the dressing mixture and return the soup to a boil. Reduce the heat and simmer over medium heat until thickened. Add the greens, stir and serve.