Chicken Broccoli Noodle Casserole Recipe

This creamy, cheesy Chicken Broccoli Noodle Casserole is made with tender chicken, wide egg noodles, and fresh broccoli, ready in just 45 minutes. Breaking through the golden, buttery cracker crust to reveal the steaming, cheesy noodles underneath is the best part. I make this whenever I need a comforting meal that feeds a crowd without creating a sink full of dishes.

Why This Classic Works

I used to avoid using condensed soups because I thought homemade sauce was always better, but I was wrong here. The condensed soup provides a stability that keeps the sauce creamy without breaking during the bake, while adding a scoop of sour cream brings a tangy freshness that cuts through the richness.

I also realized that cooking the broccoli right in the pot with the noodles is a game changer. It softens the florets just enough so they don’t come out crunchy, but keeps them vibrant green instead of turning into the mushy vegetables often found in cafeteria-style casseroles.

Chicken Broccoli Noodle Casserole Ingredients

• 12 oz wide egg noodles
• 2 cups cooked chicken, cubed or shredded (rotisserie works great)
• 3 cups broccoli florets, cut into bite-sized pieces
• 2 cans (10.5 oz each) cream of chicken soup
• 1/2 cup milk (whole or 2%)
• 1/2 cup sour cream
• 2 cups sharp cheddar cheese, shredded and divided
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup Ritz crackers, crushed
• 3 tbsp unsalted butter, melted

How To Make Chicken Broccoli Noodle Casserole

1. Boil the Pasta and Veg: Bring a large pot of salted water to a boil. Add the egg noodles and cook for 4 minutes. Add the broccoli florets to the same pot and cook for another 2-3 minutes until the noodles are al dente. Drain well and return to the pot.
2. Mix the Sauce: While the pasta cooks, whisk together the cream of chicken soup, milk, sour cream, garlic powder, pepper, and 1 cup of the shredded cheese in a medium bowl until smooth.
3. Combine Everything: Pour the sauce mixture and the cooked chicken over the drained noodles and broccoli. Toss gently until everything is evenly coated in the creamy sauce.
4. Top and Bake: Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining 1 cup of cheese. Mix the crushed crackers with the melted butter and sprinkle over the cheese. Bake at 375°F for 20-25 minutes until the sauce is bubbly and the topping is golden brown.

Recipe Tips

• Tip 1: Shred your own cheese. Pre-shredded bags contain anti-caking agents that prevent the cheese from melting into a smooth sauce. Grating a block of sharp cheddar yourself makes a huge difference in texture.
• Tip 2: Don’t overcook the noodles. The pasta will continue to cook in the oven as it absorbs the sauce. Drain them while they still have a slight bite (al dente) to prevent the casserole from becoming mushy.
• Tip 3: Use fresh broccoli. While frozen broccoli works, fresh florets hold their texture better. If you must use frozen, thaw and drain it thoroughly before adding it to avoid a watery sauce.

What To Serve With Chicken Broccoli Noodle Casserole

Since this dish is rich and creamy, I like to serve it with a crisp green salad tossed in a sharp vinaigrette to cut through the heaviness. Garlic bread or soft dinner rolls are also excellent for mopping up any extra cheese sauce left on the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the casserole without the cracker topping, cover tightly with foil, and freeze for up to 2 months; thaw in the fridge overnight before baking and adding the topping.

FAQs

Can I put raw chicken in the casserole?
No, the baking time isn’t long enough to safely cook raw chicken without drying out the noodles. You must use pre-cooked chicken, such as rotisserie, poached, or leftover baked chicken.

Can I use a different pasta?
Yes, rotini or penne work well as substitutes. However, these shapes often take longer to boil than egg noodles, so adjust your initial boiling time accordingly.

Why is my casserole watery?
This usually happens if frozen broccoli wasn’t drained properly or if the noodles were overcooked and released too much starch. Make sure to drain your ingredients very well before mixing them with the sauce.

Nutrition

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrate: 38g
• Protein: 28g

Chicken Broccoli Noodle Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy Chicken Broccoli Noodle Casserole features tender wide egg noodles, fresh broccoli, and savory chicken baked in 45 minutes for a comforting weeknight dinner. The buttery cracker topping adds a perfect crunch to the cheesy sauce.

Ingredients

• 12 oz wide egg noodles

• 2 cups cooked chicken, cubed or shredded

• 3 cups broccoli florets, cut into bite-sized pieces

• 2 cans (10.5 oz each) cream of chicken soup

• 1/2 cup milk (whole or 2%)

• 1/2 cup sour cream

• 2 cups sharp cheddar cheese, shredded and divided

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 cup Ritz crackers, crushed

• 3 tbsp unsalted butter, melted

Directions

• 1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 4 minutes. Add the broccoli florets to the same pot and cook for another 2-3 minutes until the noodles are al dente. Drain well.
• 2. Whisk together the cream of chicken soup, milk, sour cream, garlic powder, pepper, and 1 cup of the shredded cheese in a medium bowl.
• 3. Pour the sauce mixture and the cooked chicken over the drained noodles and broccoli. Toss gently to coat.
• 4. Transfer to a greased 9×13 inch baking dish. Top with the remaining 1 cup of cheese.
• 5. Mix the crushed crackers with the melted butter and sprinkle over the cheese.
• 6. Bake at 375°F for 20-25 minutes until bubbly and golden brown.