There’s something about a warm casserole that just settles everything—the kind of dish you turn to when the day’s been a little too much and the kitchen needs to feel like home again. I remember one evening, the sky gray and the wind tugging at the windows. I’d been distracted halfway through chopping the broccoli, my mind somewhere between the day’s errands and the dinner I hoped would comfort us all.

As the noodles boiled softly, the rich scent of sautéed garlic and onion started to fill the air, pulling me back to the moment. The creamy mix, studded with tender chicken and vibrant broccoli, felt like a quiet promise that this meal would be just right. I wasn’t aiming for perfection—just something hearty, a little cheesy, and totally satisfying.

Why You’ll Love It

It’s creamy and comforting without being overly complicated—sometimes simple is exactly what you need.
The combination of tender noodles and fresh broccoli keeps it balanced, so it doesn’t feel too heavy.
The crispy buttery cracker topping adds a delightful crunch that contrasts the softness inside.
It’s a one-dish wonder that saves time on cleanup, which is a win on busy nights.
Keep in mind, it’s not a quick fix; it takes a little time, but it’s worth every minute.

Just a heads up, this casserole is best enjoyed fresh from the oven when the cheese is gooey and the topping is golden. Leftovers are fine too, though the cracker crust loses some of its crisp charm after reheating.

Chicken Broccoli Casserole Noodles

Print Recipe

A comforting and creamy chicken broccoli casserole with tender noodles, perfect for a hearty family dinner.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

12 ounces egg noodles
2 cups cooked chicken, shredded
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 shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup milk
1 cup crushed buttery crackers (such as Ritz)

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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 crisp, about 4-5 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
In a large mixing bowl, combine the cooked chicken, steamed broccoli, cooked noodles, sautéed onion and garlic, cream of mushroom soup, sour cream, mayonnaise, milk, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
Stir in the shredded cheddar cheese and mozzarella cheese.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the grated Parmesan cheese evenly over the top, then add the crushed buttery crackers as a topping.
Bake uncovered in the preheated oven for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.

Kitchen Notes

You don’t need anything fancy here—a simple casserole dish and a good oven will do the trick. When serving, it pairs nicely with a crisp side salad or even a glass of chilled white wine if you’re feeling indulgent. I’ve tried swapping out the crackers for breadcrumbs once or twice, but honestly, the buttery crackers bring something special that’s hard to beat. Sometimes I add a pinch of red pepper flakes for a subtle kick, though I haven’t tested that with picky eaters yet. Oh, and if you want to sneak in more veggies, stirring in some chopped mushrooms or a handful of spinach before baking works pretty well.

FAQ

Q: Can I make this ahead of time?
A: Yes, you can prepare the mixture in advance and refrigerate it for a few hours before baking, but the cracker topping is best added just before putting it in the oven.

Q: Can I freeze leftovers?
A: Absolutely. Freeze in portions and thaw overnight in the fridge before reheating.

Q: What if I don’t have cream of mushroom soup?
A: A homemade white sauce or cream of chicken soup can be a decent substitute, just expect a slightly different flavor.

This casserole is one of those meals that invites you to slow down and savor the moment. Next time you find yourself craving something warm and satisfying, give it a try—you might find it becoming a quiet favorite in your rotation.