Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
Chicken broccoli casserole is an easy dish that’s perfect for weeknight dinners. Hearty, creamy, and comforting, it doesn’t take long to put the ingredients together and then into the oven. This delicious family favorite recipe is filled with broccoli, chicken, noodles, and spices.
Once you’ve mastered this casserole, be sure to try out these other hearty dishes. This recipe for One Pot Chicken and Rice is quick and easy, and Broccoli and Rice Casserole is a cheesy, delicious combination.
MORE CASSEROLE RECIPES:
Cheeseburger Casserole | Hamburger Casserole
INGREDIENTS FOR CHICKEN BROCCOLI CASSEROLE
You will need:
- 2 tablespoons salted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons chicken bouillon
- 2 cups water
- 1 cup half n half
- 2 tablespoons cornstarch dissolved in 2 tablespoons of water
- 12 ounce package fresh broccoli florets
- 8 ounce package wide egg noodles, cooked and drained
- 2 cups cooked, diced or shredded chicken
- 1/2 cup grated colby jack cheese
SUBSTITUTIONS and additions
Broccoli: You can use fresh broccoli florets, instead of packaged.
Noodles: You could use fettuccine or linguine noodles in place of the wide egg noodles. As long as you are using a long, flat noodle, you will get the same effect.
Cheese: If you’d like to make this even cheesier, you can add extra cheese to it. You can also switch up the type of cheese you’re using here. Mild or sharp cheddar, mozzarella, or monterey jack would all work.
Heavy Cream: You can substitute heavy cream for the half ’n’ half to make it richer. If you use whole or 2% milk, that would work, too, but it will not be as creamy.
HOW TO MAKE THIS CHICKEN BROCCOLI CASSEROLE RECIPE
STEP ONE: Preheat the oven to 350 degrees F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
STEP TWO: In a large stock pot or Dutch oven, heat butter over medium until melted.
STEP THREE: Add onion powder, garlic powder, salt, pepper, and bouillon to the butter then saute for 1 to 2 minutes.
STEP FOUR: Whisk in water and half n half.
STEP FIVE: Dissolve 2 tablespoons cornstarch in 2 tablespoons of water to make a slurry and then whisk this slurry into the filling mixture in the pot.
STEP SIX: Whisk and cook over medium heat until mixture comes to a simmer and begins to thicken.
STEP SEVEN: Stir in broccoli florets and cook 1 to 2 minutes longer.
STEP EIGHT: Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
STEP NINE: Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
STEP TEN: Bake, covered with aluminum foil, for 20 minutes or until broccoli is fork tender. Remove from the oven.
STEP ELEVEN: Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes.
PRO TIP: For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
STORAGE
IN THE FRIDGE: Store in an airtight container for 2 to 3 days in the refrigerator.
IN THE FREEZER: This dish can be stored in an airtight container in the freezer for up to 3 months. It can also be assembled and frozen in advance. Bring to room temperature before baking.
I love the versatility in this dish. Sometimes when I want to make it even creamier, I add in more cheese. Sometimes, I switch out the noodles for a different kind. Sometimes I use chicken breasts, others I use rotisserie chicken. Either way, this casserole turns out delicious and full of flavor, every time!
more recipes you’ll love
Chicken Broccoli Casserole
Ingredients
- 2 tbsp salted butter
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp chicken bouillon
- 2 cups water
- 1 cup half n half
- 2 tbsp cornstarch dissolved in 2 tablespoons of water
- 12 ounce package fresh broccoli florets
- 8 ounce package wide egg noodles cooked and drained
- 2 cups cooked chicken diced or shredded
- 1/2 cup colby jack cheese grated
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
- In a large stock pot or Dutch oven, heat butter over medium until melted.
- Add onion powder, garlic powder, salt, pepper, and bouillon to the butter then saute for 1 to 2 minutes.
- Whisk in water and half n half.
- Dissolve 2 tablespoons cornstarch in 2 tablespoons of water to make a slurry and then whisk this slurry into the filling mixture in the pot.
- Whisk and cook over medium heat until mixture comes to a simmer and begins to thicken.
- Stir in broccoli florets and cook 1 to 2 minutes longer.
- Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
- Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
- Bake, covered with aluminum foil, for 20 minutes or until broccoli is fork tender. Remove from oven.
- Stir casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. TIP: For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
SO delicious! We love it!