Chicken Broccoli Noodle Casserole
This comforting casserole combines shredded chicken, broccoli, and noodles in a rich, cheesy sauce, finished with a crunchy fried onion crust on top.
Servings: 8
Calories: 122kcal
Equipment
- 9x13-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
Calories: 122kcal | Carbohydrates: 10g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 194mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 1mg