Chicken Noodle and Broccoli Casserole


I forget sometimes when reading recipes from other places we don’t always have the same products of the same name for things. Like 1/2 and 1/2 is a fairly common dairy item in the United States but I had a question the other day about what that meant. What is 1/2? It is actually usually a 50/50 blend of cream or heavy cream and whole milk. It can also be fat free which is what I generally use and makes the dishes a bit creamier and richer tasting. I have substituted evaporated milk (or canned milk as my grandma used to call it) for it or a blend of whole milk and cream that I have on hand.

Verdict: As you can see above I left the crispy onions (which I LOVE) off a 1/3 of the casserole. My daughter doesn’t like onions so this is my concession to dinner. I think that add just that little umph of flavor and crunch that makes the casserole even better.

We served this with cut veggies on the side because it already has broccoli in it but a green side salad or green beans are also good.

Chicken Noodle and Broccoli Casserole

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

Ingredients:

  • 1 (16 oz) box pasta (elbows, penne, or something that holds sauce well)
  • 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized pieces
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 1-2 tablespoons olive oil
  • 2 (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup 1/2 and 1/2 (I used fat-free)
  • 2 cups broccoli florets, cut into very small pieces
  • 12 oz sharp cheddar cheese, shredded
  • ½ cup French’s crispy fried onions (if desired)

Directions:

  1. Preheat oven to 375 degrees. Spray a 9 x 13 casserole dish with non-stick spray.
  2. Boil the pasta and cook to just al dente. Prepare the rest of the casserole as the pasta cooks.
  3. Season the chicken with oregano, basil, garlic powder salt and black pepper.
  4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken brown the outside tossing occasionally for about 4 minutes.
  5. Add the broccoli, (you may need to drizzle additional olive oil over it.) Cook for an additional 3-5 minutes. Remove from heat.
  6. In a small bowl, combine the cream of chicken soup, 1/2 and 1/2, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli and stir until well coated.
  7. Drain the pasta and stir it into the casserole ingredients.
  8. Pour the mixture into your greased pan. Top with 1 cup regular cheddar cheese.
  9. Cover with aluminum foil and bake for 20 minutes.
  10. Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
  11. Remove pan from oven and allow to set for 5 minutes before serving.

3 Comments Add yours

  1. Chicken Noodle and Broccoli Casserole

    Like

  2. Carol anne says:

    OMG! Comforting! I love noodles and chicken noodle anything is comforting to me!

    Liked by 1 person

    1. koolaidmoms says:

      This was one of the kids favorites because of the chicken noodle too!

      Liked by 1 person

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