Chicken · dinner · entree

Chicken & Broccoli Noodle Casserole

I’ve been feverishly combing through ancient cookbooks looking for the perfect dinner recipe.

It’s what I do when I don’t have any inspiration for weeknight meals. I’ll grab a few cookbooks off my bookcase and then flip through the pages until something catches my eye.

There’s a “Butter ‘N Love” cookbook from the 1970’s that’s caught my attention on quite a few occasions. I’ve probably made a half dozen recipes out of that cookbook by now. It’s packed full of Southern and down home cooking, and it has some unique and interesting staples as well.

There’s a meatball salad recipe I can’t wait to make from that cookbook. I found that recipe for Rice Krispie chicken in that cookbook.

It’s full of surprises.

This recipe is a bit more classic, unadulterated, and simple. It didn’t catch my eye because of a bizarre ingredient or a strange way of cooking. It caught my eye because of its simplicity.

I love a good casserole recipe (who doesn’t?) and this recipe has it all. Noodles, chicken, veggies, and a casserole standby: cream of chicken soup.

The only regret I have after making this is not putting two cans of cream of chicken inside. It also needed a bit more seasoning (I stuck with the original recipe to see how it turned out, but I admit it could use some more seasoning).

If you’re in the mood for a simple casserole dinner, this one is a winner.


Chicken & Broccoli Noodle Casserole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple casserole for a perfect dinner on a busy weeknight.


  • 2 cups cooked chicken, cubed or shredded

  • 8 oz. shredded cheddar cheese

  • 1 cup milk

  • 16 oz. cooked egg noodles

  • 1 can cream of chicken soup

  • 1 cup cooked broccoli

  • salt & pepper

  • 1 tsp. garlic powder

  • 1 tsp. smoked paprika
  • Directions

    1. Cook noodles according to package instructions. Drain and set aside.
    2. Preheat oven to 350 degrees. In a large bowl, stir together soup, milk, salt, pepper, garlic powder and paprika.
    3. In a large, 13×9″ baking dish, place chicken on the bottom. Top with half of the cheese. Add noodles and cooked broccoli.
    4. Pour soup mixture on top of noodles and stir around. Sprinkle remaining cheese on top.
    5. Bake, covered, for 30 minutes.

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