Chicken Broccoli Casserole
This chicken noodle casserole is total comfort food and one of our favorite leftover chicken recipes. The whole family loves it. As the casserole bakes the cheese melts over the tender chicken and broccoli making it a perfect all in one meal.
Servings: 8 Servings
Ingredients
- 8 ounces egg noodles
- 3 Tablespoons butter
- 1 onion chopped
- ¼ cup all purpose flour
- 1½ cups chicken broth
- ¾ cup milk
- 4 cups shredded chicken or turkey!
- 12 ounce package frozen broccoli thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded provolone cheese
Instructions
- Preheat oven to 400°F.
- Cook 8 ounces egg noodles according to package directions to al dente. Drain and place in a greased 9x13" pan.
- Melt 3 Tablespoons butter in a saucepan. Cook chopped 1 onion in the melted butter until tender.
- Add ¼ cup all purpose flour and cook for about a minute, stirring frequently.
- Pour in the 1½ cups chicken broth while stirring. Once the flour is incorporated into the broth, add ¾ cup milk and cook over medium heat until it begins to thicken, stirring frequently.
- Distribute the cooked 4 cups shredded chicken and 12 ounce package frozen broccoli over noodles. Pour the creamy sauce over the top of the casserole.
- Mix 1 cup shredded cheddar cheese and 1 cup shredded provolone cheese together. Sprinkle over the casserole.
- Bake for 20 minutes or until the sauce is bubble and the cheese is melted.
Notes
This casserole is great with leftover chicken or turkey. But you can also try it with leftover ham, or chunks of kielbasa as well!
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 29g | Protein: 32g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 491mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 39mg | Calcium: 298mg | Iron: 2mg
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