Ingredients
Vegetables and Protein
- 2 cups (6 oz) frozen broccoli florets
- 2 cups cubed, cooked chicken (about 10 oz)
Pasta
- 2 cups cooked egg noodles (4 oz dry)
Dairy and Canned Goods
- 1 can cream of mushroom soup (about 10.5 oz)
- ½ cup milk
- 1 tablespoon butter, melted
Toppings and Seasonings
- ¼ cup finely crushed Ritz crackers or breadcrumbs
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
Instructions
- Preheat oven: Preheat your oven to 350°F to get it ready for baking the casserole.
- Cook broccoli: Prepare the frozen broccoli florets according to the package instructions until tender but still crisp.
- Combine ingredients: In a 1 ½ quart baking dish, mix together the cooked chicken, cooked broccoli, cooked egg noodles, cream of mushroom soup, and milk. Season the mixture with salt, pepper, and garlic powder to your taste preferences, stirring gently to combine.
- Prepare topping: In a small bowl, combine the finely crushed Ritz crackers or breadcrumbs with the melted butter until evenly coated.
- Assemble and bake: Sprinkle the buttery cracker crumb mixture evenly over the top of the casserole. Place the baking dish in the preheated oven and bake at 350°F for 20 minutes, or until the casserole is bubbly and the topping is golden and toasted.
Notes
- You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- For a lower-fat version, use low-fat milk and reduced-fat butter.
- Fresh broccoli can be used instead of frozen; just steam it until crisp-tender.
- Allow the casserole to rest for 5 minutes after baking for easier serving.
- Adding shredded cheese on top before baking adds extra richness and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
