Chicken and Broccoli Noodle Casserole
This dish is total comfort food! Shredded chicken breast and broccoli baked in the oven with egg noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! See more delicious Chicken Breast Recipes here.
How to Store, Freeze, and Reheat Chicken and Broccoli Noodle Casserole
Store: Keep the casserole in the refrigerator for three to five days. Freeze: Prepare the recipe through step 8. Pour the noodle mixture into a dish but leave off the breadcrumbs and cheese. Let it cool completely, and then wrap tightly with plastic wrap. Freeze for up to three months. Reheat: Thaw the dish overnight in the refrigerator. Before baking, top with the parmesan breadcrumbs.
Variations:
Protein: Swap the chicken for boneless thighs, rotisserie chicken, or leftover turkey. Veggies: Use frozen broccoli to save time. If you don’t like broccoli or want to add an extra vegetable, here are some ideas: carrots, mushrooms, cauliflower, peas, or spinach. Shallot: Switch out the shallot for an onion. Noodles: Swap the egg noodles with another short noodle. You could also use whole-grain pasta. Cheese: Sub cheddar for Colby jack or mozzarella. Milk: Swap 1% milk with whatever milk you have in your fridge. Flour: Sub whole wheat, white whole wheat, or gluten-free flour for all-purpose. Herbs: Add fresh or dried thyme or rosemary.
Helpful tips to save time and money:
What I love about this casserole is that it’s inexpensive and easy to make ahead. Here are a few tips to make this chicken noodle casserole from scratch even faster!
Chicken and Broccoli Recipes You’ll Love:
Honey Sriracha Chicken and Broccoli Meal Prep Bowls Broccoli and Cheese Stuffed Chicken Orecchiette Pasta with Chicken Sausage and Broccoli One-Pan Parmesan-Crusted Chicken with Broccoli Skillet Chicken and Broccoli Veggie Tot Pie
