Description
Broccoli Cheddar Chicken & Noodle Casserole
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
Chicken & Vegetables
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1 lb boneless skinless chicken breasts or thighs, diced
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2 cups broccoli florets (fresh or frozen)
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
Noodles & Sauce
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8 oz egg noodles
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2 cups chicken broth
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1 cup milk (2% or whole)
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1 cup shredded cheddar cheese (freshly grated preferred)
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½ cup plain Greek yogurt or sour cream
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½ tsp garlic powder
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Salt and pepper, to taste
Optional Topping
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½–1 cup crushed crackers or breadcrumbs
Instructions
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Add diced chicken, season with salt and pepper, and cook 5–7 minutes until browned and cooked through.
Transfer chicken to a plate.
In the same pot, add diced onion and cook 3–4 minutes until softened.
Add garlic and cook 1 minute more.
Add egg noodles, broccoli florets, chicken broth, and milk.
Stir well and bring to a boil.
Reduce heat to a simmer and cook 10–12 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
Turn heat to low.
Add cooked chicken back to the pot, along with cheddar cheese, Greek yogurt (or sour cream), garlic powder, salt, and pepper.
Stir until cheese melts and sauce is smooth and creamy.
Sprinkle crushed crackers or breadcrumbs over the top.
Place under the broiler for 2–3 minutes until golden brown.
Watch closely to avoid burning.
Notes
Sauce too thin?
Simmer 2–3 more minutes OR let rest 5–10 minutes.
Stir in extra cheese or a tbsp of Greek yogurt if needed.
Noodles still hard?
Add ½ cup warm broth or milk and continue simmering until tender.
Making ahead?
Assemble casserole (without topping) up to 1 day ahead.
Bake at 375°F (190°C) for 20–25 minutes, then add topping and broil.
Nutrition
- Calories: 420 cal Per Serving
- Fat: 22g
- Carbohydrates: 28g
- Protein: 32g