Creamy Chicken Broccoli Noodle Casserole
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Chicken and broccoli are always such a dependable combination, and this Creamy Chicken Broccoli Noodle Casserole is a delicious way to bring those flavors together in one easy meal the whole family can enjoy. It is the kind of comforting casserole that works well for busy weeknights, but it is also hearty enough to serve when you want something warm and satisfying for the family.
Since this recipe uses cooked chicken, it is also a great way to make use of what you already have on hand. Rotisserie chicken works perfectly, or you can plan ahead and grill a little extra chicken the next time you are cooking, so it is ready to go for this casserole.
What makes this dish especially comforting is the creamy sauce. It comes together with cream of chicken soup, cream of mushroom soup, milk, and sour cream, giving the casserole a rich texture that coats the egg noodles, chicken, and broccoli. To finish it off, the top is sprinkled with crushed Ritz crackers mixed with a little melted butter. That buttery topping bakes up with a light crunch that adds just the right contrast to the creamy filling underneath, really making the whole dish even better.
Since there are only three of us at home now, I divided the casserole between two 8 x 8-inch baking dishes instead of baking it all in one large pan. That worked out perfectly because we could enjoy one casserole right away and save the second one for later. For the dish I planned to bake another day, I kept the cracker topping in a separate baggie so it would stay fresh and crisp. Then, a few days later, when I was ready to make it, I just sprinkled the topping over the casserole right before baking. It was just as delicious the next time, and in my book, that buttery Ritz topping really is the best part.
Ingredients for Creamy Chicken Broccoli Noodle Casserole
- EGG NOODLES
- CONDENSED CREAM OF CHICKEN SOUP
- CONDENSED CREAM OF MUSHROOM SOUP
- MILK
- SOUR CREAM
- CHEDDAR CHEESE
- COLBY JACK CHEESE
- SALT AND PEPPER
- GARLIC POWDER
- ONION POWDER
- COOKED CHICKEN
- FROZEN BROCCOLI FLORETS
- RITZ CRACKERS
- BUTTER
Instructions for Creamy Chicken Broccoli Noodle Casserole
Start by preheating your oven to 350 degrees. Then cook the noodles in a large pot according to the package directions until they are just al dente. Since the casserole will continue to cook in the oven, you do not want the noodles to get too soft. Once they are done, drain them and set them aside.
While the noodles cook, make the creamy sauce. In a large mixing bowl, stir together the cream of chicken soup, cream of mushroom soup, milk, sour cream, salt, pepper, onion powder, and garlic powder until everything is smooth and well combined.
Next, add the cooked chicken, broccoli, and cheese to the bowl. Stir everything together, then gently fold in the cooked noodles until all of the ingredients are evenly coated in the creamy sauce. Transfer the mixture to a greased 9 x 13-inch casserole dish and spread it out evenly.
In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle that mixture evenly over the top of the casserole. Bake for about 30 minutes, until the casserole is hot and bubbly and the topping is lightly golden. Let it rest for about 10 minutes before serving.
Frequently Asked Questions
Can I use rotisserie chicken in this recipe?
Yes. Rotisserie chicken is a great option and makes this casserole even easier to put together.
What kind of noodles work best?
Egg noodles are a great choice for this casserole, but other short pasta shapes can also work if needed.
Do I need to cook the noodles first?
Yes. The noodles should be cooked to al dente before adding them to the casserole so they finish baking with the right texture.
Can I make this casserole ahead of time?
Yes. You can assemble the casserole ahead of time, cover it, and place it in the fridge until you are ready to bake.
Can I freeze this casserole?
Yes. You can freeze it before baking for a make-ahead meal. For best results, wrap it well and freeze before adding the cracker topping, then add the topping just before baking if possible.
How do I keep the casserole from getting dry?
Make sure not to overbake it, and use the full amount of sauce ingredients. The casserole should be hot and bubbly but still creamy when it comes out of the oven.
Why let the casserole rest before serving?
Letting it rest for about 10 minutes helps it set up a bit, which makes it easier to serve.
Can I add other vegetables?
Yes. Mushrooms, peas, or even carrots could be added if you want to change it up a little.
What can I serve with this casserole?
This casserole is hearty on its own, but it also pairs well with a side salad, fruit, or rolls.
Tips and Tricks
Cook the noodles just to al dente.
Since they will keep cooking in the oven, this helps them hold their texture and not get too soft.
Use rotisserie chicken for an easy shortcut.
It saves time and makes this casserole come together even faster on a busy day.
Use freshly shredded cheese if possible.
Freshly shredded cheese usually melts better and gives the casserole a creamier texture.
Mix the sauce until smooth first.
Stirring the soups, milk, sour cream, and seasonings together before adding the other ingredients helps everything coat evenly.
Let the casserole rest before serving.
Giving it about 10 minutes to sit after baking helps it set up and makes it easier to serve.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Chicken and Broccoli
- Creamy Cheesy Vegetable Soup
- Sheet Pan Chicken and Broccoli
- Garlic Parmesan Roasted Broccoli
Creamy Chicken Broccoli Noodle Casserole
Real Mom Kitchen
Equipment
Ingredients
- 12 oz egg noodles
- 10.5 oz can condensed cream of chicken soup
- 10.5 oz can condensed cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 1 cup cheddar cheese shredded
- ½ cup colby jack cheese shredded
- salt and pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups chicken cooked and diced or shredded
- 2 cups frozen broccoli florets thawed and drained
Topping
- ½ cup Ritz crackers crushed
- 2 Tbsp butter melted
Instructions
- Preheat the oven to 350°.
- Cook noodles according to package directions to al dente.
- Meanwhile, in a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, sour cream, salt, pepper, onion powder, and garlic powder together.
- Stir in the chicken, broccoli, and cheeses. Gently fold in the cooked noodles until everything is evenly coated. Transfer the mixture to a greased baking dish.
- In a small bowl, mix together the crushed Ritz crackers with melted butter and sprinkle evenly over the top. Bake for 30 minutes, until bubbly and lightly golden. Let rest for 10 minutes and serve.
Nutrition
This recipe is adapted from Al Dente Diva.
