This Easy Chicken Broccoli Noodle Casserole is creamy, comforting, and packed with tender chicken and fresh broccoli. Perfect for busy weeknights or family dinners—try this healthy and quick casserole recipe tonight!
Easy Chicken Broccoli Noodle Casserole Recipe—Quick, Comforting, and Family-Friendly
This cozy casserole is pure comfort! Tender shredded chicken breast and fresh broccoli are tossed with egg noodles in a light, creamy sauce, then baked to bubbly perfection with a crunchy, toasted breadcrumb topping. It’s an easy, family-friendly dish perfect for weeknights. Even the little ones will be asking for seconds!
How to Make Easy Chicken Broccoli Noodle Casserole
Start by cooking the noodles and preparing the chicken and broccoli. Follow the simple steps in this recipe for a perfect family dinner. You’ll love the creamy texture and the delicious golden topping!
Ingredients:
Instructions:
1. Cook the noodles in salted water until al dente, or slightly undercooked by 2 minutes. Drain and set aside.
2. Prepare the vegetables: In a large skillet, heat the oil over medium heat. Add the garlic and cook until golden, about 1 minute. Add the broccoli and a pinch of salt. Sauté, then cover and cook for about 3 minutes until the broccoli starts to soften. Set aside.
3. Make the sauce: Preheat your oven to 375°F and lightly spray a 9×12 casserole dish with cooking spray. In a large pot, melt the butter over medium-low heat. Add the minced shallot and cook for 2-3 minutes, until soft. Stir in the flour, cook for 2-3 minutes, and gradually add the chicken broth and milk. Simmer for 6-7 minutes until thickened. Stir in the shredded cheddar and 1 tablespoon of parmesan cheese until smooth.
4. Assemble the casserole: Add the shredded chicken, noodles, and broccoli to the sauce, stirring until well-coated. Pour into the casserole dish and top with the remaining parmesan cheese and breadcrumbs. Lightly spray the top with cooking spray. Bake for 20-25 minutes, and for an extra crispy topping, broil for a few minutes.
Variations of Chicken Broccoli Noodle Casserole:
- Veggies: Swap broccoli for carrots, mushrooms, cauliflower, or spinach for extra flavor and color.
- Protein: Try boneless chicken thighs, rotisserie chicken, or leftover turkey.
- Noodles: Use whole grain or a short pasta for added fiber.
- Milk: Whole milk, 1%, or a plant-based option works just fine.
- Cheese: Experiment with cheddar, Colby Jack, or mozzarella.
How to Store, Freeze, and Reheat Chicken Broccoli Noodle Casserole:
- Store: Keep the casserole in the fridge for 3-5 days in an airtight container.
- Freeze: Prepare up to step 8, leaving off the breadcrumbs and cheese. Cool completely, then wrap tightly and freeze for up to 3 months.
- Reheat: Thaw overnight in the fridge. Before baking, add the breadcrumbs and cheese, then bake as directed.
Helpful Tips to Save Time and Money:
- Batch Cook Chicken: Buy chicken breasts in bulk for cost savings. Store some in the fridge and freeze the rest.
- Slow Cooker Chicken: Cover chicken breasts with broth or water and cook on low for 4-6 hours for perfect shredded chicken.
This easy Chicken Broccoli Noodle Casserole is the epitome of comfort food. It’s cheesy, creamy, and loaded with tender chicken and nutritious broccoli. Whether you’re meal prepping or feeding a hungry family, this recipe will quickly become a go-to in your rotation! Looking for more easy, family-friendly recipes? Check out our other quick dinner ideas and let us know how this casserole turned out in the comments!
More Broccoli Recipe
Easy Chicken Broccoli Noodle Casserole Recipe
Ingredients
- 6 oz egg noodles or no-yolk noodles
- 2 tsp oil
- 4 cloves garlic thinly sliced
- 12 oz fresh broccoli florets chopped
- 1 tbsp butter
- 1 medium shallot minced
- 3 tbsp all-purpose flour
- 1-3/4 cups chicken broth
- 1 cup 1% milk
- 12 oz cooked shredded chicken breast
- 4 oz shredded reduced-fat sharp cheddar I used Sargento
- Cooking spray
- 3 tbsp shredded parmesan cheese
- 2 tbsp seasoned breadcrumbs I used whole wheat
Instructions
- Cook the noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Add the garlic and cook until golden, about 1 minute.
- Add the broccoli and a pinch of salt. Sauté, then cover and cook for about 3 minutes until the broccoli starts to soften. Set aside.
- Preheat your oven to 375°F and lightly spray a 9×12 casserole dish with cooking spray.
- In a large pot, melt the butter over medium-low heat. Add the minced shallot and cook for 2-3 minutes, until soft.
- Stir in the flour and a pinch of salt. Cook for another 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth, mixing well for about 30 seconds. Then add the milk, bring to a boil, and let it simmer for about 6-7 minutes, stirring occasionally, until it thickens.
- Remove from heat and stir in the shredded cheddar and 1 tablespoon of parmesan cheese. Mix until the cheese melts and the sauce is smooth.
- Add the shredded chicken, noodles, and broccoli to the sauce. Stir until well-coated.
- Pour the mixture into the prepared casserole dish. Top with the remaining parmesan cheese and breadcrumbs.
- Spray the top lightly with cooking spray, then bake for 20-25 minutes. For an extra crispy topping, broil the casserole for a few minutes—just be careful not to burn it.
- Once done, divide into 6 equal portions and serve!
Notes
Nutrition Information (per serving):
- Calories: 430
- Protein: 32g
- Carbs: 40g
- Fat: 20g
- Fiber: 5g
