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Chicken Broccoli Casserole
This kid-friendly recipe is so simple and easy to make - perfect for a weekday meal. This delicious casserole is a great way to use up leftover chicken or holiday turkey.
Storage Time: Up to 3 days in the refrigerator.
Yield: Serves 6
May 05, 2021
Chicken Broccoli Casserole
Ingredients
- 4 cups noodles, cooked and drained
- 1 lb (0.5 kg) broccoli, cooked tender crisp
- 1 can (284 mL) condensed mushroom soup
- 1/2 cup milk (2%)
- 2 cups shredded cheddar cheese, divided
- 1 tsp Worcestershire sauce
- 1/8 tsp freshly ground pepper
- 4 cups diced cooked chicken
Directions
- Preheat oven to 350°F.
- Place noodles in a greased 9x13 inch baking dish.
- Cut broccoli into small pieces, reserving florets. Arrange broccoli stems on noodles.
- Heat soup and milk. Add 1 cup shredded cheese, Worcestershire sauce and pepper, stir until cheese is melted. Add chicken.
- Pour over broccoli and noodles. Arrange broccoli florets on top. Sprinkle with remaining shredded cheese.
- Bake until cheese is melted, about 30 minutes.
Nutritional analysis per serving:
428 calories, 18.5 g fat, 41.8 g protein, 24.1 g carbohydrate, 2.3 g fibre, 724 mg sodium
Tip:
We used broad egg noodles in this recipe.
For a quick easy dinner, buy 600g of precooked chicken.