Chicken Broccoli Noodle Casserole
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When the cooler weather hits, that’s when I pull out the casseroles. I just love comfort food season and this Chicken Broccoli Noodle Casserole is everything a good weeknight dinner should be.
It is creamy, cheesy, and packed with tender chicken and broccoli, all tucked under a crunchy layer of French fried onions. It comes together with pantry staples and a rotisserie chicken, making it one of those easy dinner recipes.
Casseroles have always had a special place in my kitchen. There is something about pulling a hot, bubbly dish out of the oven that just feels like home.
If you love easy, cozy dinner recipes like this one, my Chicken Egg Noodle Casserole is another one worth bookmarking. It has that same warm, homey feel and comes together just as quickly on a weeknight.
Why You’ll Love This Recipe
- Comforting and creamy — the sauce is rich and cheesy without being heavy, and it coats every noodle perfectly.
- Great way to use leftover chicken — rotisserie or baked chicken works beautifully here, making this an easy way to stretch what’s already in your fridge.
- Crispy, crunchy topping — the French fried onions add the perfect contrast to the creamy casserole underneath.
Ingredients You’ll Need
- Wide egg noodles — the classic base for this casserole; they hold up well and soak in all that creamy sauce.
- Broccoli florets — cooked right alongside the noodles for easy prep and to keep them tender-crisp.
- Condensed cream of chicken soup — the shortcut that makes this sauce so quick and creamy.
- Milk — thins the sauce out to the perfect consistency.
- Mayonnaise or sour cream — adds richness and a subtle tang to balance the dish.
- Garlic powder — a simple, savory boost of flavor.
- Salt and black pepper — to season the sauce just right.
- Cooked chicken — chopped or shredded; rotisserie chicken is a great shortcut here.
- Freshly grated cheddar cheese — melts into the sauce and forms that irresistible cheesy top layer.
- Crispy fried onions — the finishing touch that gives every bite a little crunch.
Substitutions & Variations
- Use rotisserie chicken or leftover baked chicken to save time.
- Swap the condensed cream of chicken soup for cream of mushroom soup.
- Stir in 1 cup of frozen peas or diced carrots for more veggies.
How to Make Chicken Broccoli Noodle Casserole
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.  Cook pasta according to package directions. Drain and set aside. In a large bowl, add the soup, milk and mayonnaise and blend.
Step 2Â – Blanch fresh broccoli in boiling water for 2-3 minutes, then drain. If using frozen broccoli, just thaw it first. In a large bowl, add the noodles, broccoli, chicken and 1 cup of cheese to the sauce mixture.
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Step 3Â – Transfer the mixture to a prepared baking dish and Add remaining cheese and cover and bake. Five minutes before serving add the onions and pop in the oven for 5 minutes.
Let it rest for 5 minutes before serving.
Time Saving Tips
- Use a rotisserie chicken to skip cooking and shredding chicken yourself.
- Cook the noodles and broccoli at the same time in the same pot to save a step.
- Pre-shredded cheese works in a pinch, though a block of cheddar you shred yourself melts more smoothly.
How to Serve Chicken Broccoli Noodle Casserole
- Serve straight from the casserole dish for easy weeknight cleanup.
- Pair with a simple mixed greens salad for some freshness.
- Add dinner rolls or crusty baguette slices with butter on the side to round out the meal.
How to Store this Casserole
Cover the casserole tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk to loosen the sauce back up.
To reheat in the oven: cover with foil and bake at 350°F for 20-25 minutes until heated through, removing the foil for the last 5 minutes.
To reheat in the microwave: transfer a portion to a microwave-safe dish and microwave in 60-second intervals, stirring in between, until heated through.
To freeze: let the casserole cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F for 30-35 minutes.
Recipe FAQs
Can I use frozen broccoli instead of fresh? Yes, just thaw and drain it well first so it doesn’t add excess water to the casserole.
Can I make this ahead of time? Yes, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to a day. Add a few extra minutes to the covered bake time if baking cold from the fridge.
Why is my casserole runny? Make sure to drain the noodles and broccoli well, and don’t skip the covered baking time — it helps the sauce thicken and set properly.
Can I use a different pasta shape? Yes, rotini or another short pasta shape works well as a substitute for wide egg noodles.
Chicken Broccoli Noodle Casserole
Equipment
- 9×13-inch casserole dish
- box grater
Ingredients
- 2 cups wide egg noodles uncooked
- 2 cups broccoli florets
- 1 10.5 ounce can condensed cream of chicken soup
- 1 cup milk
- ½ cup mayonnaise or sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 cups cooked chicken chopped or shredded
- 2 cups freshly grated cheddar cheese divided
- 1 cup crispy fried onions
Instructions
- Preheat the oven to 375°F and spray a 9×13 casserole dish with nonstick baking spray.
- Boil a large pot of water and cook the egg noodles for 5 minutes. Add the broccoli to the water during the last 2 minutes of cooking. Drain the noodles and broccoli.
- Add cream of chicken soup, milk, and mayonnaise to a large mixing bowl. Whisk until smooth.
- Add cooked noodles, broccoli, chicken, and 1 cup of cheese to the mixture. Stir to combine.
- Pour into the prepared casserole dish and top with remaining cheese. Cover with foil and bake for 25 minutes.
- Uncover, add fried onions on top of the casserole, and return to the oven to bake for another 5 minutes.
Notes
- Cook the noodles for only 5 minutes — they will be slightly underdone going into the casserole dish and will finish cooking in the oven.
- Add the broccoli to the boiling water during the last 2 minutes of cook time.
- Drain the noodles and broccoli well before adding to the sauce.
- Cover with foil for the first 25 minutes of baking — uncovering too early can dry out the top.
Nutrition
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