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Chicken Noodle and Broccoli Casserole Recipe

Looking for an easy Chicken Noodle and Broccoli Casserole recipe? Learn how to make Chicken Noodle and Broccoli Casserole using healthy ingredients.

Submitted by loumaag

Makes 6 servings

An inexpensive, make ahead dish that can be ready in about 40 minutes from the refrigerator.

Recipe Ingredients for Chicken Noodle and Broccoli Casserole

16 oz Boneless, Skinless Chicken Breasts
8 oz Egg Noodles
3 tsp extra virgin olive oil
5 cloves garlic, thinly sliced
12 oz Frozen Broccoli Florets
1 1/2 tbsp butter
1/2 medium onion, chopped
4 tbsp all purpose flour
1 3/4 cups Soup, stock, chicken, home-prepared (see recipe instructions)
1 cup 2% milk
4 oz sharp cheddar cheese, shredded
4 tbsp grated parmesan cheese
2 tbsp Italian seasoned breadcrumbs
1 Salt and Pepper to Taste

Recipe Directions for Chicken Noodle and Broccoli Casserole

  1. Place the chicken breasts in a medium sized pot and add water to cover. Add your favorite seasonings along with salt & pepper. Bring the pot to a boil and then reduce the heat to allow the chicken to simmer. Simmer for about 30 minutes and remove from heat. Let the pot sit until the chicken is cool enough to handle early, about an hour or so.

  2. Remove the chicken from the liquid and set aside. Use a strainer and strain the chicken stock reserving 1 3/4 cups of the liquid for later.

  3. Shred the chicken using a couple of forks and set aside.

  4. Cook the egg noodles according to the package directions, drain and rinse; set aside.

  5. In a large skillet (which has a cover) heat the olive oil over medium heat, when the oil is beginning to shimmer add the garlic and cook until just beginning to brown. Add the broccoli, and stir until the garlic and oil are evenly distributed on the broccoli. Cover and continue to heat for about 3 or 4 minutes until broccoli is completely defrosted and beginning to get soft. Set aside.

  6. In a large pot (I use the same one I boil the noodles in) heat the butter over low to medium heat until melted and add the onion.

  7. Sweat the onion until it begins to become translucent, add the flour and stir. The mixture will clump but continue to stir until you see the flour begin to un-clump and begins to separate from the onion.

  8. Continue to stir and slowly add the chicken broth reserved from above. Once the broth is incorporated stir it well while continuing to heat for about a minute.

  9. Add the milk, stir until combined completely; increase heat and bring to a boil. Lower the heat and allow to simmer, mixing often, until the mixture thickens, about 5 to 7 minutes.

  10. Lower the heat to low; add 2 tbsp of the grated parmesan, stir until it is combined well. By handfuls, add the cheddar, stirring after each addition until the cheese is melted, when adding the last of the cheese, turn the heat off and continue to stir until all the cheese is melted.

  11. Add the broccoli and garlic mixture, stir until all the broccoli is evenly coated.

  12. Add the noodles and shredded chicken and stir until everything is evenly coated.

  13. Pour and spread mixture evenly into a cooking spray coated 8 x 11.5 inch casserole dish.

  14. Combine the bread crumbs and the remaining parmesan cheese, then sprinkle evenly over the top of the mixture.

  15. At this stage you can cover and refrigerate or...

  16. Place in a 375 preheated oven and bake for about 30 minutes.


Chicken, Pasta, Main Dish, American, Advance, Bake

Nutrition Facts
Serving Size 328.2g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 13% Vitamin C 70%
Calcium 28% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in selenium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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