Chicken Noodle Casserole

4.87 from 36 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

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

Servings:

Author: Natasha Bull

Ingredients

3 cups uncooked egg noodles
4 cups broccoli 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:
- Wondering how much fresh broccoli to buy? It's not an exact science because broccoli comes in all sizes, sometimes has larger or smaller stems, and you also will cut it into different sized florets every time. As a rough guide, 1 pound of broccoli typically yields about 3-4 cups when cut into florets. A little more or a little less than suggested won't make or break this recipe!
- 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.

Nutrition