Chicken and Broccoli Casserole

    40 minutes

    You can make this ahead of time by preparing the casserole and then freezing it - for up to 3 months! Serve with dinner rolls or French bread and a salad.

    206 people made this

    Serves: 6 

    • 180g egg noodles
    • 3 tablespoons butter
    • 1 yellow onion, chopped
    • 1/4 cup (30g) plain flour
    • 1 1/2 cups (375ml) chicken stock
    • 3/4 cup (190ml) milk
    • salt and pepper to taste
    • 5 cups cooked, grated chicken breast meat
    • 1 (300g) packet chopped frozen broccoli, thawed
    • 1 cup grated Cheddar cheese
    • 1 cup grated provolone cheese

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 200 degrees C. Grease a 20x30cm casserole dish.
    2. Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken stock. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
    3. Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
    4. Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

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    Reviews in English (176)


    Alot of you are complaining about the fact that the noodles seem dry after it's been baked. Just make extra sauce and toss it with the noodles before you put them in the baking dish,then do your layering. When you layer it and add the rest of the sauce,all of it will be moist and delish. Problem solved. This recipe is just a blue print. You can do anything with it. Add fresh garlic,thyme,rosemary, or use a shallot instead of just onion. The skies the limits ladies just take it and run with it.  -  06 Mar 2007  (Review from Allrecipes USA and Canada)


    I've been looking for a chicken casserole recipe that doesn't use canned soup, and this sure did the trick. My husband and I thought this was great! Like others, I tweaked a few things. I baked 4 chicken breasts that were sprinkled with garlic powder, lemon pepper and dill, cooked the pasta in the broth that went into the sauce, chopped and steamed a head of fresh broccoli and mixed everything together (including all of the cheese) rather than layering. The sauce melted the cheese and created this wonderfully cheesy gooeyness all through the dish ! I didn't bother doubling the sauce, and didn't think it was dry at all. Last, I cooked it for 35 minutes to get everything bubbling nicely. Yum!  -  08 Apr 2007  (Review from Allrecipes USA and Canada)


    The best casserole that I have made from this site. I was afaid we wouldn't like it, since we like very spicy foods with lots of flavor, but this was great & very simple. After reading the reviews I made a few changes. I used fesh broccoli, we don't like frozen (to many stems) & used swiss & cheddar. Instead of layering the ingred., I mixed them all together w/ 8oz grated swiss cheese. Then I doubled the sauce & poured it over the top, finishing w/ the grated cheddar. Wow. I love to cook & try different things so we rarely eat the same thing twice even when its really good, but this is definetly something I will make regularly.  -  30 Jan 2006  (Review from Allrecipes USA and Canada)