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nameBroccoli Chicken Noodle Casserole
descriptionAs classic as casserole gets.
urlhttps://12tomatoes.com/broccoli-chicken-noodle-casserole
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Ingredients
  • 3 cups uncooked egg noodles
  • 4 cups broccoli florets
  • 2 cups cooked chicken, shredded or chopped
  • 2 (10 oz each) cans condensed cream of chicken soup
  • 3/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups cheddar cheese, grated and divided
  • 2 tablespoons panko or unseasoned breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 375°F and set aside a 9x13-inch baking dish.
  2. In a large pot of salted boiling water, cook the egg noodles for 1 minute less than package instructions indicate.
  3. 2 minutes before pasta is done cooking, add the broccoli florets to the boiling water. Drain and transfer pasta and broccoli to baking dish.
  4. To the baking dish, add the chicken, cans of soup, sour cream, garlic powder, onion powder, and half the cheddar cheese. Season to taste with salt and pepper. Stir to combine and spread out evenly.
  5. Top with the rest of the cheese and the breadcrumbs. Cover dish with foil and bake 25 minutes. Uncover and cook 5-10 minutes more, until cheese is bubbly and lightly golden.
  6. Serve hot and enjoy!
As classic as casserole gets.
Course: Dinner

Recipe adapted from Salt and Lavender.

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Broccoli Chicken Noodle Casserole

As classic as casserole gets.

Broccoli Chicken Noodle Casserole

4.3 from 15 votes
Cuisine: American
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 cups uncooked egg noodles
  • 4 cups broccoli florets
  • 2 cups cooked chicken, shredded or chopped
  • 2 (10 oz each) cans condensed cream of chicken soup
  • 3/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups cheddar cheese, grated and divided
  • 2 tablespoons panko or unseasoned breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 375°F and set aside a 9x13-inch baking dish.
  2. In a large pot of salted boiling water, cook the egg noodles for 1 minute less than package instructions indicate.
  3. 2 minutes before pasta is done cooking, add the broccoli florets to the boiling water. Drain and transfer pasta and broccoli to baking dish.
  4. To the baking dish, add the chicken, cans of soup, sour cream, garlic powder, onion powder, and half the cheddar cheese. Season to taste with salt and pepper. Stir to combine and spread out evenly.
  5. Top with the rest of the cheese and the breadcrumbs. Cover dish with foil and bake 25 minutes. Uncover and cook 5-10 minutes more, until cheese is bubbly and lightly golden.
  6. Serve hot and enjoy!