Creamy Chicken and Broccoli Casserole
A great "dump and bake" dinner for a busy weeknight.
Ingredients
- 2 cups fresh broccoli, chopped
- ½ cup celery, sliced
- 2 boneless skinless chicken breasts, cubed
- 4 cups dry egg noodles, or other dry pasta
- 1 can condensed cream of chicken soup
- 1 cup milk
- Optional: Parmesan cheese, or other cheese, for topping
Instructions
- Put broccoli and celery to a 9x13 casserole dish. Set aside.
- Cook chicken in a large skillet on medium heat until thoroughly cooked.
- While the chicken is cooking, bring a large pot of water to a boil. Add your noodles of choice and cook until they're almost al dente. Drain and remove from heat.
- Add the milk and condensed cream of chicken soup to the chicken skillet and mix well. Stir in the noodles, broccoli, and celery to this skillet as well. Mix until everything is coated with the sauce.
- Bake at 350°F for 30 minutes. Stir halfway through cooking time.
- Optional: Top with parmesan cheese. If you're using shredded cheese, you can also bake it for the last 5 minutes of the cooking time so it gets extra gooey.
Notes
For a vegetarian version, you can replace the condensed cream of chicken soup with either cream of broccoli soup or cream of mushroom soup. Switch out the chicken for mushrooms or another vegetable of your choosing.
Cooking times and calories are approximate. I included cooking the chicken and noodles in the prep time.
For more tips and tricks, see the full recipe at Canuck Kitchen: How to Make: Chicken and Broccoli Casserole - Canuck Kitchen