Broccoli Chicken Casserole with Egg Noodles is a comforting, delicious dinner. It can be thrown together in 30 minutes. All in all, it’s a great weeknight dinner. Another quick weeknight meal is my Broccoli Casserole with Chicken, which is made with rice and has a hint of curry flavor.
I usually use canned cream of chicken soup to cut down on the time it takes to make. You can also easily make a chicken-flavored white sauce to use in place of the canned soup. This is a great option, if you don’t like using canned soups or if you need to make it gluten-free.
See the tips near the bottom for making Broccoli Chicken Casserole with Egg Noodles in 30 minutes. Little tips like these can save you time and make the process of making dinner less overwhelming.
More recipes for the Casserole Lovers
- Mexican Casserole
- Nacho Casserole
- Disappearing Casserole
- Easy Lasagna Casserole
- Creamy Beef and Green Chili Casserole
- Best Ever Tator Tot Casserole
We love this simple dinner, and my kids are always happy when they see it coming to the table. Surprisingly, my pickiest one, Trever (the 2-year-old), always eats at least three servings of this casserole.
Give it a try, and see if even your picky children will want seconds and thirds of this comforting casserole like my Trever does.
Because this meal already has meat, veggies, and noodles in it, I typically just serve it with some fruit.
how to make broccoli chicken casserole with egg noodles
- In a large pot, cook the noodles according to package directions. (Make sure to salt the water.)
- Cook Broccoli.
- Drain water out of the noodles. Reserve 1/2 cup noodle water, if you plan to use it instead of milk.
- Place noodles back in the large pot.
- Next, in the same pot, add chicken, broccoli, canned soup, milk or water, sour cream, lemon juice, and onion powder. Mix well until everything is coated with sauce.
- Then, pour into a 9×13 pan and sprinkle shredded cheese on top.
- Next, put under the broiler until cheese is melted.
- Sprinkle with parsley (optional) and serve.
Tips for making Broccoli Chicken Casserole with Egg Noodles in 30 minutes
- Use a big stock steamer pot to cook the noodles and the broccoli at the same time. I place the broccoli on top of the noodles when cooking in a steamer pot. Also, you can use the steam-able microwave broccoli and cook it in the microwave while the noodles are cooking.
- Use pre-cooked chicken. I try to keep pre-cooked chicken stocked in my freezer. I usually do a large batch once every couple of weeks, so I can have it on hand for quick meals like this. Rotisserie chicken or canned chicken works great, too.
- Use condensed cream of chicken soup instead of making your own white sauce.
More thirty minute meals
- 1 (16 oz) package egg noodles, cooked (make sure to salt the water)
- 1 lb of broccoli florets
- 2 cups chicken breast, cooked and shredded
- 1 10.5 oz can of condensed cream of chicken soup or two cups of chicken flavored white sauce
- ¼ cup sour cream
- ½ cup milk or noodle water
- ½ tsp lemon juice
- ½ tsp onion powder
- 2 cups shredded cheddar cheese
- Parsley (optional)
- In a large pot, cook the noodles according to package directions.
- Cook Broccoli.
- Drain water out of the noodles. Reserve ½ cup noodle water, if you plan to use it instead of milk. Place noodles back in the large pot.
- Next, in the same pot, add chicken, broccoli, canned soup, milk or water, sour cream, lemon juice, and onion powder. Mix well until everything is coated with sauce.
- Then, pour into a 9x13 pan and sprinkle shredded cheese on top.
- Next, put under the broiler until cheese is melted.
- Sprinkle with parsley if desired and serve.
My family loved it. I changed a few ingredients but still had the same wonderful outcome ?
Great! 🙂
I don’t understand. How would this be hot enough if you only put it under the broiler? Seems like it would need 30 min in the oven first.
The beauty of this recipe, is that you mix everything together while it’s hot and then just stick it under the broiler for the cheese to melt. If you’re worried about it being hot, you can cover it and put it in at 350 degrees for 30 minutes.
I’m sorry, I’m voting with the minority. First of all, your sauce ingredients are hardly enough for 1/ 3 of the noodles. I used 2/3 of the noodles and doubled all the sauce ingredients. NO WAY IS ONE CAN OF SOUP ENOUGH LIQUID FOR A POUND OF NOODLES!!!! I originally told myself, cook half the noodles. Well, I thought, follow the recipe. Big disaster. So now I have noodles left for chicken soup, but we will be noodled out! Sorry.
I made this recipe for this first time today, and it was a big hit! Looking forward to the leftovers! Thanks, Maria!
Awesome! You’re welcome I am so glad it was a hit!
Can this be made ahead of time and froze to bake later?
Hi Kay, I haven’t ever tried freezing this recipe, but I can’t see any reason why it wouldn’t work. I have frozen other recipes that have similar ingredients.
I’m a pretty basic cook who needs to follow a recipe, so when you say that a “simple” white sauce flavored with chicken can be substituted for canned soups, that’s a little intimidating for me. Can you provide a reciple for the white sauce, please?
Thanks,
Sue
Hi Sue, unfortunately I don’t have a recipe for this up on my site yet. I should do that. If you melt a 2-3 tablespoons of butter and add the same amount of flour to make a rue, stir it for a little bit, then whisk in about a cup and a half of milk and flavor it with a tsp or tsp and a half of chicken bullion. The other option is to use chicken broth or stock in place of the milk and skip the bullion. Hope that helps.
I cant even believe how EASY it was to make cream of chicken soup!!! THANK YOU SOOOO MUCH FOR POSTING!!!!!!!
Yay! I love hearing this Kelly! You are so welcome!
Can you cook the noodles and put them in a casserole and then freeze it
Yes, some people don’t like the texture it can give noodles, but lots of people do it with lasagnas and chicken spaghetti and it should work fine with this casserole too. You may want to add a little more liquid to the sauce or it might dry out when reheated.
Can you make this without sour cream? I never seem to have that on hand.
Yes, it just won’t have the same little kick a bit of sour cream gives it.
I used Mayonaise instead of sour cream, because that’s what my childhood favorite Chicken Broccoli Casserole recipe calls for. And it turned out great!
Do you have a recipe for the chicken flavored white sauce?
This is a recipe for a homemade chicken gravy sauce that we eat over rice. https://reallifedinner.com/homemade-creamy-chicken-sauce-for-hawaiian-haystacks/ken-sauce-for-hawaiian-haystacks/
What other cheesenon this would be good? We aren’t a huge cheddar cheese family! :/
Colby Jack, or Monterey Jack.
Fresh grated Parmesan Cheese is delicious on this dish, with a dash of garlic salt addef (to taste!)!
Yum! Sounds delicious! I’ll have to try that!
How many will this serve?
This serves 6-8. It depends on appetites!
Very delicious. I added frozen carrots and peas instead of the broccoli. Yum
I can’t wait to try this recipe I have always look for chicken and broccoli casserole that has pasta in it.
Great, hope you like it Pamela.
When you say I can of cream of chicken soup do you mean the regular size can or do you mean the family size can?
Hi Julianna, regular size.
I made this tonight for the first time and it was a hit with my family!!! I tweaked it a little by adding more cheese into the mixture. I also topped it off with ritz crackers and added more cheese before placing it in the broiler. I didn’t have the egg noodles on hand so I used my pappardelle noodles. But this is now my favorite go to meal! It was so simple to put together and very delicious!! Thank you for sharing and I look forward to making many more of your dishes!!!
Hi Cooper! That sounds delicious! I can’t wait to hear how you like other recipes you try! Thanks for leaving a comment!
Not enough flavour for me
Do I need to grease my casserole dish?
I usually give it a quick spray of Pam.
I must have done something wrong. This was extremely bland. Only my 8 year old ate it and it was because he felt sorry for me. I just wasted so much time and food. 😞
Oh sorry to hear that! I gotta say I’m surprised, most people really love this recipe.
I’m going to make this put it in the crockpot to take to pot luck, I will put the cheese on top in the crock pot to melt. My question is should I add more liquid as it will stay on warn for at least an hour.
I’m sorry Donna, I’m not sure how it would do more liquid…my concern would be that the noodles would get very mushy. Good luck.
This is a good recipe but the “prep time” is waaaayyyy off. If you have to have cooked and shredded chicken, the prep time can be anywhere from 15 minutes to an hour just to cook. Shredding also takes time unless you put it through a food processor (yuck!).
Hi CJ,
I’m glad you like the recipe. I wrote the cook time to reflect if you are using precooked chicken like the recipe calls for. Either precooked from the freezer, rotisserie or canned chicken. It would definitely take much longer if you were starting with the cooking and shredding of the chicken.
I throw chicken in a crock pot at the beginning of every week for nights when I need a quick meal. This was perfect tonight! I was in a hurry and had every ingredient on hand. My family loved it. The sauce was the perfect amount to not be overpowering. The best part is we have half leftover for dinner tomorrow night. Woo hoo! Absolutely delicious. #febgiveaway
I love that this came together so perfectly for you on a busy night! It really is one of the quickest ways to get a balanced and easy meal on the table. Thank you so much for leaving a comment!
I didn’t like this. It was bland. I had added garlic powder, salt and ground pepper as I was putting this together but it was still bland to me. As far as the cheese, I should have thought that would have browned. I should have baked with foil so it would be melted and creamy.