Chicken and Broccoli Casserole

    Chicken and Broccoli Casserole


    196 people made this

    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.

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate