Some meals just wrap around you like a blanket, and this chicken broccoli casserole noodle dish does exactly that. It’s the kind of comfort food that feels like a warm hug after a busy day, with tender noodles tangled in a creamy sauce, scattered with fresh broccoli and shredded chicken, all topped with a golden, buttery cracker crust. I remember one evening—somewhere between the chaos of getting the kids to bed and the quiet settling in—I pulled this out of the oven, and the kitchen smelled so inviting that I almost forgot to set the table.
There was a moment of hesitation, too, when I wondered if this would be just another casserole or something truly memorable. It turned out to be the latter. The cheese melted perfectly, creating little pockets of gooey goodness, and the broccoli still had that gentle snap that made every bite interesting. It wasn’t fancy, and it wasn’t complicated. But it was exactly what I needed.
Why You’ll Love It:
- It’s a one-dish wonder that covers protein, veggies, and carbs in a single comforting plate.
- The topping adds a satisfying crunch that contrasts with the smooth, cheesy interior.
- This recipe is forgiving—sometimes I swap out the broccoli for whatever green is on hand, and it still works.
- It’s simple—and that’s kind of the point. No fuss, just warmth and flavor.
- Leftovers reheat well, though honestly, it rarely lasts that long.
If you’re worried about the timing, don’t be. I usually have everything prepped while the oven preheats, and the mix comes together faster than you expect. Plus, the family-friendly flavors mean fewer complaints at the dinner table.
PrintChicken Broccoli Casserole Noodles
A comforting and hearty chicken broccoli casserole with tender noodles, creamy sauce, and melted cheese, perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
12 ounces egg noodles
2 cups cooked chicken, shredded or diced
4 cups fresh broccoli florets
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 cup crushed buttery crackers (such as Ritz)
Instructions
Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Steam the broccoli florets until tender but still bright green, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Add the cooked chicken, steamed broccoli, and cooked noodles to the bowl. Stir gently to combine all ingredients evenly.
Fold in 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese into the mixture.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
In a small bowl, melt the unsalted butter and mix it with the crushed buttery crackers.
Sprinkle the cracker mixture evenly over the casserole.
Top the casserole with the remaining 1/2 cup shredded cheddar cheese and 1/4 cup grated Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from oven and let it rest for 5 minutes before serving.
Kitchen Notes: I typically use a sturdy baking dish to keep everything cozy and contained, but I haven’t tested this in a shallower pan, so your mileage may vary. This casserole pairs nicely with a simple green salad or steamed green beans if you want to sneak in a few more veggies. Sometimes I swap sour cream for Greek yogurt when I want a slight tang, but I’m still figuring out how that changes the texture exactly. And while the buttery cracker topping is classic, crushed cornflakes or panko breadcrumbs can work if that’s what you have on hand—though the flavor shifts a bit.
FAQ:
Can I use frozen broccoli? Yes, just thaw and drain it well to avoid extra moisture in the casserole.
Is it okay to prepare ahead of time? Definitely. You can assemble it a day ahead and bake when ready, though I recommend adding the topping right before baking for the best crunch.
Can I make it gluten-free? You could try gluten-free noodles and a suitable cracker topping, but I haven’t tried this myself yet.
When you’re ready for a cozy dinner that feels like an embrace, this casserole is waiting. Give it a go—you might find it becoming one of those dishes you turn to again and again.