Chicken and Broccoli Casserole Noodles

Chicken and broccoli casserole noodles are sure to be a big fun for family weekend dinners, even for those picky tastes.

Chicken and Broccoli Casserole Noodles

This dish is totally comfort food! Shredded chicken breast and broccoli are baked in the oven with egg noodles in light cream sauce and topped with toasted breadcrumbs. Simple dishes that the whole family will love, even children!

Chicken and Broccoli Casserole Noodles

How to store, freeze and reheat chicken and broccoli noodle casserole

  • Shop: Keep the casserole in the refrigerator for three to five days.
  • freeze: Prepare the recipe through step 8. Pour the noodle mixture into the dish, but don’t put the bread crumbs and cheese. Let it cool completely, then wrap it tightly in plastic wrap. Freeze for up to three months.
  • Reheat: Thaw this dish in the refrigerator overnight. Before baking, sprinkle parmesan bread crumbs on top.


  • protein: Replace the chicken with boneless thighs, roast chicken, or leftover turkey.
  • vegetable: Using frozen broccoli can save time. If you don’t like broccoli or want to add extra vegetables, here are some ideas: carrots, mushrooms, broccoli, peas or spinach.
  • onion: Replace green onions with onions.
  • Noodle: Replace the egg noodles with another short noodle. You can also use whole wheat pasta.
  • cheese: Colby jack or sub-cheddar cheese of mozzarella cheese.
  • milk: Replace the 1% milk with any milk in your refrigerator.
  • flour: Sub-whole wheat, white whole wheat or all-purpose gluten-free flour.
  • Herbs: Add fresh or dried thyme or rosemary.

Useful tips to save time and money:

The reason I like this casserole is that it is cheap and easy to make. Here are some tips to make this chicken noodle casserole start from scratch faster!

  1. I buy chicken breasts in bulk Because it is cheaper. When I came home from the store, I separated the chicken, put some in my refrigerator for immediate use, and put the rest in a freezer bag to freeze for future use.
  2. Easily cook a few chicken breasts, Put them in your Slow cooker. Pour enough water or broth on top, close the lid, and cook at low temperature for four to six hours.This method will give you the perfect shredded chicken that can be used in other recipes within a week, such asEnchiladas, Chicken salad, or Stuffed peppers And it only takes a few minutes of preparation time.
  3. You can also use Roast chicken and frozen broccoli To save more time.
  4. Another trick is to put the cheese sauce in Big Dutch oven. Then you can add chicken, broccoli and noodles to the pot and bake the casserole in the Dutch oven without soiling another dish.
  5. First make the chicken noodle casserole, Follow the instructions to prepare the recipe, leaving the crumbs. Then, refrigerate for a day or two until you are ready to bake. Sprinkle the breadcrumb mixture on the plate before putting it in the oven.

Noodles with broccoli and chicken

Baked noodles with broccoli and chickenChicken Broccoli CasseroleFamily-friendly casserole

More chicken and broccoli recipes you will love:

Chicken and Broccoli Casserole Noodles

service provider

313 Karls
27 protein
31 carbohydrate
10 Fat

Preparation time: 10 minute

total time: 50 minute

Chicken and broccoli casserole noodles are sure to be a big fun for family weekend dinners, even for those picky tastes.

  • 6 ounce Egg noodles, Or without egg yolk
  • 2 teaspoon Oil
  • 4 clove garlic, Thinly sliced
  • 12 ounce Fresh broccoli florets, Chopped
  • 1 Spoon butter
  • 1 Medium green onion, minced
  • 3 Spoon All-purpose flour
  • 1-3/4 Cup chicken soup
  • 1 Cup 1% milk
  • 12 ounce Cooked chicken breast
  • 4 ounce Shredded reduced-fat cheddar cheese, sergeant
  • Cooking spray
  • 3 Spoon Shredded parmesan cheese
  • 2 Spoon Seasoned breadcrumbs, I use whole wheat
  • Boil the noodles in salted water until they are chewy, or slightly cooked in 2 minutes. Set aside.

  • At the same time heat the oil in a large frying pan. Add garlic and cook on medium heat until golden brown, about 1 minute.

  • Add broccoli and a pinch of salt, stir fry over medium heat and cover with broccoli for about 3 minutes, until the broccoli starts to soften. Set aside.

  • Preheat the oven to 375°F. Lightly spray 9 x 12 casseroles with cooking spray.

  • In a large pot, heat butter over medium-low heat, melt and add green onions, cook until soft, 2-3 minutes.

  • Add flour and a pinch of salt, stir well, and cook on medium-low heat for another 2-3 minutes. Slowly add the chicken broth and stir well over medium heat; stir for 30 seconds, then add milk and bring to a boil. Simmer over medium heat, stirring occasionally until thickened (about 6-7 minutes).

  • Remove from the heat, add reduced-fat cheddar cheese and 1 tablespoon of Parmesan cheese; stir well until the cheese is melted.

  • Add the shredded chicken, noodles and broccoli to the sauce and stir well.

  • Pour the casserole and sprinkle with Parmesan cheese and breadcrumbs.

  • Spray a little more cooking spray on it and bake for about 20-25 minutes. Place the casserole under the broiler for a few minutes to let the breadcrumbs become crispy and golden (be careful not to burn). Divide into 6 equal parts.

service: 1-6th, Calories: 313Kcal, carbohydrate: 31G, protein: 27G, fat: 10G, sodium: 256.5Milligrams, fiber: 4.5G, sugar: 2.5G

Key words: Casserole recipe, chicken and broccoli, child-friendly

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