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If you’re on the lookout for a dinner recipe the whole family will love, you’ll want to make this Chicken and Broccoli Noodle Casserole!
This easy dinner is the best way to use a rotisserie chicken or leftover chicken and feed an entire family! Our easy chicken noodle casserole is one of my favorite recipes and is pure comfort food!
This cheesy chicken noodle casserole has a creamy sauce but doesn’t require any canned soup! No cream of chicken soup and no cream of mushroom soup needed!
Ingredients needed to make Chicken and Broccoli Noodle Casserole:
- Ronzoni Smart taste noodles (or no-yolk)
- olive oil
- garlic minced
- fresh broccoli florets
- butter
- green onions
- all-purpose flour
- chicken broth
- milk
- shredded chicken breast
- shredded cheddar cheese
- shredded Parmesan cheese
- Italian breadcrumbs
How to make Chicken and Broccoli Noodle Casserole:
- Cook noodles in salted boiling water until al dente, or slightly undercooked by 2 minutes per package directions. Set aside.
- Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the small pieces of broccoli and a little bit of salt, saute and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
- Preheat the oven to 375 degrees. Lightly spray a 9 x 13″ casserole dish with cooking spray.
- In a large pot, heat butter over medium-low heat, when melted add the green onions and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium-high heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
- Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the Parmesan cheese; mix well until the cheese melts.Add the shredded cooked chicken, noodles and broccoli to the sauce and mix well until evenly coated.
- Pour into a casserole baking dish and sprinkle Parmesan cheese and breadcrumbs on top of the casserole. Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).
- Make sure to store any leftover casserole in an airtight container in the fridge.
Turn this Cheesy Chicken Casserole into a Freezer Meal:
- Before Casserole is cooked, put it into a foil pan.
- Cover with aluminum foil and throw in the Freezer.
- To cook you can either put the frozen casserole into the fridge 24 hours in advance and cook it for 20 -25 minutes… Or you can can put it straight into the oven frozen for about 40 minutes or until it is cooked all the way through.
Other Casserole Recipes:
- TURKEY MEXICAN CASSEROLE RECIPE
- BAKED CHICKEN PARMESAN CASSEROLE RECIPE
- POPPY SEED CHICKEN CASSEROLE RECIPE
- EASY CHEESEBURGER CASSEROLE {FREEZER MEAL} RECIPE
- COWBOY CASSEROLE (TATER TOT CASSEROLE) RECIPE
- EASY CHICKEN AND BROCCOLI CASSEROLE RECIPE
More EASY Chicken Dinners:
- INSTANT POT CHICKEN NOODLE SOUP RECIPE
- FRENCH ONION CHICKEN NOODLE CASSEROLE RECIPE
- EASY BAKED CRACK CHICKEN RECIPE
- CREAMY CHICKEN AND POTATO SOUP RECIPE
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Chicken and Broccoli Noodle Casserole Recipe
Chicken and Broccoli Noodle Casserole is one of those recipes that is simple, easy, and tastes great!
Ingredients
- 6 ounces 6 oz Ronzoni Smart taste noodles (or no-yolk)
- 2 teaspoon olive oil
- 4 cloves garlic, minced
- 12 ounces fresh broccoli florets, chopped
- 1 tablespoon butter
- 1 bunch green onions
- 3 tablespoons all-purpose flour
- 1 3/4 cups fat-free chicken broth
- 1 cup 1% milk
- 12 ounces cooked and shredded chicken breast
- 4 ounces reduced fat shredded cheddar cheese
- 3 tablespoons Parmesan cheese
- 2 tablespoons Italian breadcrumbs
Instructions
- Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, saute and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
- Preheat the oven to 375 degrees. Lightly spray a 9 x 13" casserole dish with cooking spray.
- In a large pot, heat butter over medium-low heat, when melted add the green onions and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
- Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the Parmesan cheese; mix well until the cheese melts.Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
- Pour into a casserole dish and top with Parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).
Notes
*Freezer Meal Instructions: Before Casserole is cooked, put it into a foil pan. Cover with foil and throw in the Freezer. To cook you can either put the frozen casserole into the fridge 24 hours in advance and cook it for 20 -25 minutes… Or you can can put it straight into the oven frozen for about 40 minutes or until it is cooked all the way through.
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This sounds absolutely delicious! Just wanted to know if the green onions are chopped? Thank you! 🙂
Sorry – yes Chop your onions. 🙂
Can I premake and throw in the refrigerator? Then cook for 25 minutes?
do you know how many ww pts this recipe is?!
I enjoyed this last evening and it turned out perfect. I used chicken tenders instead of breast for ease of shredding. I thank you for your very good instructions.