Prep 20m Cook 20m Additional - Ready In 40m
Servings 6 servings Calories 580.1

This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings. It is also a non-hassle recipe for you working folks, single folks, or even for kids to make! You can even make it ahead of time by preparing the casserole and then freezing it – for up to 3months! My family loves this casserole and we change things around in it, by adding or taking out different things. Have fun with it, and I would love to hear comments on what worked for you and what changes you made! Serve with dinner rolls or French bread and a salad!

Recipe Ingredients

  • 6 ounces egg noodles
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¾ cup milk
  • salt and pepper to taste
  • 5 cups cooked, shredded chicken breast meat
  • 1 (10 ounce) package chopped frozen broccoli, thawed
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded provolone cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
  2. 2 Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
  3. 3 Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
  4. 4 Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

Nutrition Facts

  • Calories 580.1
  • Carbohydrate 30.1 g
  • Cholesterol 163.7 mg
  • Fat 28.6 g
  • Fiber 2.8 g
  • Protein 49.4 g
  • Saturated Fat 14.6 g
  • Sodium 453.5 mg
  • Sugar 3.6 g

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Reviews

  1. Be aware it will take longer than 20 min. to assemble the ingredients for this recipe. It took me 45 min. to make this from scratch. If you are making from scratch and don't have ingredients precooked and precut it may take that long. This could use a larger amount of the white sauce portion - Read more ...
  2. I've been looking for a chicken casserole recipe that doesn't use canned soup, and this sure did the trick. My husband and I thought this was great! Like others, I tweaked a few things. I baked 4 chicken breasts that were sprinkled with garlic powder, lemon pepper and dill, cooked the pasta in the broth - Read more ...
  3. This is a good basic recipe but needs some oomph. I used roasted chicken from a deli that has more flavour than home cooked. I also made extra sauce and added some to the noodles before layering them into the casserole. I cooked the noodles in chicken broth and used the broth in the sauce. - Read more ...
  4. Alot of you are complaining about the fact that the noodles seem dry after it's been baked. Just make extra sauce and toss it with the noodles before you put them in the baking dish,then do your layering. When you layer it and add the rest of the sauce,all of it will be moist and - Read more ...
  5. I made this for a family before a funeral and they said they loved it! But I changed a few things based on what others have said: Instead of chicken broth I added cream of chicken soup to the onion mixture and made double of what it called for. Also I put about 1/4 of - Read more ...
  6. The best casserole that I have made from this site. I was afaid we wouldn't like it, since we like very spicy foods with lots of flavor, but this was great & very simple. After reading the reviews I made a few changes. I used fesh broccoli, we don't like frozen (to many stems) & - Read more ...
  7. I really enjoyed this recipe and it was easy to make. After reading some of the other reviews I decided to try & spice it up a bit and avoid using as many pans. After cooking & removing the chicken from the pan I sauteed the onions in the same skillet and also added a - Read more ...
  8. Made this tonight but with penne instead of egg noodles and fresh broccoli that I blanched for 3 minutes in the microwave first. For the sauce I doubled it and added a generous dash of cayenne and curry. Then I added shredded cheddar directly to the sauce until melted. Next I layered the ingredients as - Read more ...
  9. This was a great meal for a cold winter night-reheated nicely the next day.
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