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

Chicken Broccoli Casserole


  • 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


  1. Preheat oven to 350°F.
  2. Place noodles in a greased 9x13 inch baking dish.
  3. Cut broccoli into small pieces, reserving florets. Arrange broccoli stems on noodles.
  4. Heat soup and milk. Add 1 cup shredded cheese, Worcestershire sauce and pepper, stir until cheese is melted. Add chicken.
  5. Pour over broccoli and noodles. Arrange broccoli florets on top. Sprinkle with remaining shredded cheese.
  6. 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 



We used broad egg noodles in this recipe. 

For a quick easy dinner, buy 600g of precooked chicken.