Chicken Noodle Casserole

This chicken noodle casserole is quick and simple to throw together. It's an easy make ahead dinner that's creamy, cheesy, and has loads of broccoli!

Course Main Course

Cuisine American

Keyword chicken egg noodle casserole, chicken noodle bake, chicken noodle casserole recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 343kcal

Author Natasha Bull

Ingredients

3 cups uncooked egg noodles
1 pound broccoli cut into florets, see note
2 cups cooked chicken
2 (10.5 ounce) cans condensed cream of chicken soup
1/2 cup sour cream
1/2 teaspoon garlic powder
1/3 cup scallions chopped
2 cups grated cheddar cheese divided
Salt & pepper to taste

Instructions

Preheat oven to 375F and move the rack to the middle position.
Boil a pot of water and cook the egg noodles for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the noodles are done. Drain and transfer to a 9x13 casserole dish.
To the casserole dish, add the chicken, condensed soup, sour cream, garlic powder, scallions, and half the cheddar. Toss and then smooth into an even layer.
Top with the rest of the cheese, then cover with foil and bake for 25-30 minutes. Uncover and broil if desired.
Serve immediately with extra salt & pepper if needed.

Notes

Serves 6-8 depending on portion size.
Use fresh or frozen broccoli: I bought one pound of broccoli (including the stem), which made about 4 cups when cut into florets. Anything in the ballpark will work. If using frozen broccoli, thaw it, drain it, and add to the casserole in step 3... or add it from frozen to the boiling water with the noodles, but only cook it for up to a minute since frozen broccoli is already par-cooked and you don't want it getting mushy in the oven.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition