Broccoli cheddar chicken and noodle casserole combines cooked egg noodles, chicken, and steamed broccoli in a cream-of-chicken-soup-and-sour-cream sauce, topped with cheddar and baked until bubbly, ready in about 45 minutes. Mixing the sauce completely smooth before folding in the noodles, chicken, and broccoli means every bite gets an even coating instead of dry pockets.
Broccoli Cheddar Chicken and Noodle Casserole
Ingredients
- 3 cups cooked egg noodles
- 2 cups cooked shredded or cubed chicken
- 2 cups steamed broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- In a large bowl, mix soup, sour cream, milk, garlic powder, salt, and pepper until smooth.
- Stir in cooked noodles, chicken, broccoli, and 1 1/2 cups cheddar cheese.
- Spread mixture into the prepared dish and top with remaining 1/2 cup cheddar cheese.
- If using, mix crackers with melted butter and sprinkle over the top.
- Bake uncovered for 25–30 minutes or until bubbly and golden.
- Let cool slightly before serving.
Recipe Notes
- Use rotisserie chicken for a quick shortcut.
- Add frozen broccoli directly—no need to steam if baking longer.
- Refrigerates well for 3–4 days and makes great leftovers.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 480
- Sugar
- 4g
- Sodium
- 670mg
- Fat
- 28g
- Saturated Fat
- 14g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 32g
- Fiber
- 2g
- Protein
- 29g
- Cholesterol
- 95mg
Why you'll love this
- Using cooked noodles and chicken from the start means the oven time is really about melting the cheese and setting the casserole, not cooking raw ingredients, which is why it only needs 25-30 minutes in the oven.
- Reserving a portion of the cheddar to sprinkle on top rather than mixing it all in gives the casserole a browned, bubbly top layer that's visually and texturally distinct from the creamy interior.
Tips for the best result
- Steam the broccoli or use frozen florets directly without pre-steaming if baking the full time, per the recipe's own notes, rather than over-steaming it before it goes into the oven.
- Bake uncovered, as the instructions specify, so the top can turn golden instead of staying pale under trapped steam.
Troubleshooting
The broccoli is overcooked and mushy.
If using fresh broccoli, steam it only briefly since it will continue cooking in the oven. The recipe's own notes point out that frozen broccoli can go in directly without pre-steaming for this reason.
The topping isn't crunchy enough.
Use the recipe's own optional crushed Ritz cracker or breadcrumb topping mixed with melted butter, added in the last portion of baking so it doesn't burn before the casserole is heated through.
Sauce appears curdled.
whisk vigorously over low heat or blend with an immersion blender. Undercooked pasta? Add ¼ cup hot broth, cover with foil, and return to the oven for 10 minutes.
The recipe's own notes say this refrigerates well for 3-4 days and makes great leftovers.
This is a complete meal on its own; no additional sides are needed per the recipe card.
Frequently asked questions
Can I use frozen broccoli in this casserole?
Yes! Thaw and drain it thoroughly first to prevent excess water. Roasting frozen broccoli briefly at 425°F for 10 minutes to remove moisture and enhance flavor before adding to the casserole. is recommended.
How can I make this Broccoli Cheddar Chicken and Noodle Casserole gluten-free?
Substitute gluten-free pasta and use cornstarch instead of flour for the roux (use half the amount). Ensure your chicken broth and other packaged ingredients are certified gluten-free.
Can I prepare this casserole without pre-cooking the noodles?
You can use uncooked noodles, but add an extra ¾ cup of liquid to the sauce and extend baking time by 15-20 minutes. Cover with foil for the first 30 minutes of baking.
What’s the best cheese to use for maximum flavor?
Sharp or extra-sharp cheddar provides the most flavor impact. For depth, use a combination of cheeses – try 75% cheddar with 25% Gruyère or Monterey Jack.
Can I make this vegetarian?
Absolutely! Replace chicken with sautéed mushrooms, chickpeas, or plant-based chicken alternatives. Use vegetable broth instead of chicken broth for the sauce base.
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