Chicken and Broccoli Noodle Casserole

Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.

Chicken and Broccoli Noodle Casserole

This dish is total comfort food! Shredded chicken breast and broccoli baked in the oven with egg noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones!

What I love about this casserole is that it’s inexpensive and easy to make ahead. To make ahead prepare the casserole leaving the breadcrumbs off and refrigerate until you’re ready to bake.

Variations:

Swap the chicken for leftover turkey.
You can use rotisserie chicken breast and frozen broccoli to save time.

Helpful tips to save time and money:

I buy chicken breast in bulk because it’s less expensive. When I get home from the store I separate the chicken placing some in my refrigerator to use right away, I take a portion and place them in freezer bags to freeze for the future and I set two or three chicken breasts aside place them in my slow cooker to make shredded chicken. To do so, I pour just enough water over them to just cover and cook it on low 4-6 hours. This will give you perfect shredded chicken to use in other recipes though out the week such as enchiladas, chicken salad, stuffed peppers, or whatever! A great way to save time in the kitchen and only takes a few minutes to prep.

Chicken and Broccoli Noodle Casserole

313 Cals
27 Protein
31 Carbs
10 Fats

Prep Time: 10 mins

Total Time: 50 mins

Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.

6 oz egg noodles, or no-yolk
2 tsp oil
4 cloves garlic, sliced thin
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, Sargento
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs, I used whole wheat

Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
Meanwhile 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, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
In a large pot, heat butter over medium-low heat, when melted add the shallot 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). Divide in 6 equal portions.