This easy chicken and broccoli casserole uses rotisserie chicken and is full of delicious egg noodles. It’s a perfect comfort food, easy weeknight dinner, as well as a make-ahead. You can freeze it too! It’s as versatile as it is delicious. Leftovers reheat really well, too. Just pop a piece in the microwave and it tastes as fresh as it did when it came out of the oven.
Gather up your ingredients.
Preheat the oven to 350 degrees and spray a 9″ x 11″ pan with nonstick cooking spray.
Boil egg noodles according to package directions, drain and set aside.
Steam broccoli for 5 minutes, set aside.
In a large pot set on medium heat, combine soup, sour cream, milk, onion powder, salt and pepper to taste.
Stir in chicken, noodles, and broccoli. Heat through.
Add the mixture to the pan, spreading evenly and topping with cheese.
Bake 15 minutes or until cheese is melted.
NOTE: If you want to save a step and a pot to clean, you can add the broccoli to the egg noodles during the last 5 minutes of cooking time for the noodles. Then strain all together.
NOTE: For make-ahead, follow all the steps up to baking, then refrigerate for up to 4 days. Then remove from refrigerator, cover with foil and bake at 350 for 20 minutes, remove foil and bake an additional 15 minutes or until cheese is melted and casserole is hot and bubbly.
NOTE: If you would like to freeze this as a make-ahead dish, follow all the steps except baking. Once you’ve got the casserole assembled and topped with cheese, simply cover with plastic wrap, then cover again with aluminum foil and freeze for up to 9 months. To thaw, defrost for 24 hours in the refrigerator, then remember to remove the plastic wrap, recover with foil and bake on 350 for 20 minutes. Remove the foil and continue cooking for about 15 more minutes, until cheese is melted and casserole is hot and bubbly.Print
Easy Chicken and Broccoli Casserole
Easy chicken and broccoli casserole using shredded rotisserie chicken and egg noodles. Perfect for an easy weeknight dinner, make-ahead, and freezer friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Chicken
- Method: Casserole
- Cuisine: American
1 (16 oz) package egg noodles
1 lb of broccoli florets
2 cups shredded rotisserie chicken
1 can cream of mushroom soup
¼ cup sour cream
½ cup whole milk
½ tsp onion powder
Salt and pepper to taste
2 cups shredded cheddar cheese
- Preheat the oven to 350 degrees and spray a 9×11 pan with nonstick cooking spray.
- Boil egg noodles according to package directions, drain and set aside.
- Steam broccoli for 5 minutes, set aside.
- In a large pot set on medium heat, combine soup, sour cream, milk, onion powder, salt and pepper to taste.
- Stir in chicken, noodles, and broccoli. Heat through.
- Add the mixture to the pan, spreading evenly and topping with cheese.
- Bake 15 minutes or until cheese is melted.
Keywords: chicken casserole, rotisserie chicken, make ahead, freezer meal