This delicious Chicken Noodle Casserole with Broccoli is a fun spin on my Chicken Noodle Casserole. The flavors of chicken, broccoli, and cheddar cheese were made for each other. They combine in the best way in this creamy noodle casserole. It leaves you with a comforting casserole that is delicious, and make ahead and freezer friendly!
Cook the pasta. Salt your water and cook the pasta following the directions on the box. Reserve one cup of the pasta water before draining.Sauté the garlic and onion. You want to make sure they are both soft and the onion is translucent.Make a roux. Whisk in the flour and cook until there is no white in the pan. Then slowly whisk in the chicken stock. Add milk and pasta water. Mix well along with the seasonings. Bring to a boil and then add the broccoli. See more options for broccoli below.Combine it all. Add your cooked pasta, cooked chicken, cheese, and sauce mixture to a baking dish. Stir and top with remaining cheese.Bake. Remove from the oven once the cheese is melted and bubbly, about 10 minutes.
I always emphasize that a roux will work best if you add the liquid (in this case chicken stock) slowly after the butter and flour are fully combined. Start with a few tablespoons at a time and only add more once what you just added is fully whisked in. The whole process should take less than a minute. Another option is to boil the chicken for the casserole before making it. You will need about 1 pound of raw boneless skinless chicken breasts to make 3 cups of shredded chicken.
Colby: An American cheese with a mild flavor and creamy texture, it is perfect for topping a casserole.American Cheese: Walk away from the slices in plastic. You can get great American cheese that is perfect for melting.Monterey Jack: There is a reason that this is the cheese I reach for in my Sour Cream Chicken Enchiladas.
Use any pasta that you like. Use your favorite pasta or egg noodles. Make sure to cook it according to the directions on the package so that it doesn’t get overcooked and mushy in the oven.Add the liquid slowly. When you come to the step of making the roux after sautéing the garlic and onion, add the chicken stock slowly. It should take about a minute to add all the liquid and will make the roux come together better.Use fresh or frozen broccoli. If you use frozen broccoli, add it when you combine everything in the baking dish.Reserve the starchy water the noodles are cooked in to make a great base for this casserole and give in an extra creamy quality.Use other vegetables. You can use other vegetables instead of or in addition to broccoli. Peas, carrots, corn, or mushrooms would all work well in this recipe.
When you make this the night before, it turns it into a 30 minute meal the next day! When you are ready to bake, unwrap two layers of aluminum foil. Bake right from frozen at 375 degrees for 1 hour. I also suggest that you freeze it in a disposable baking dish, as frozen baking dishes made of glass or ceramic often crack or shatter in hot ovens.
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If you make this Chicken Casserole with Noodles and Broccoli or any of my other recipes please be sure to leave me a comment and let me know what you think!
