Baked Cheesy Chicken and Broccoli Noodle Casserole

This Cheesy Chicken and Broccoli Noodle Casserole features a creamy cheese sauce, tender chicken, bright broccoli, and a crunchy breadcrumb and fried-onion topping. It’s an easy weeknight dinner, a smart way to use leftovers, and freezes well for make-ahead meals.

It’s casserole season, and this Cheesy Chicken Noodle Casserole is a favorite for good reason. It combines protein, vegetables, dairy, and pasta into a comforting, family-friendly dish. The recipe adapts well: use leftover turkey or ham, shredded rotisserie chicken, or cooked chicken breasts or thighs. A bag of frozen broccoli florets works fine in a pinch, though fresh broccoli yields the best texture.

🥘 Ingredients Needed

• Noodles: About 2 to 2½ cups egg noodles (roughly half a standard bag). Any short pasta will work; cook according to package directions. For a gluten-free option, use certified gluten-free pasta.
• Broccoli florets: 4 cups. Fresh is best; frozen is acceptable—thaw and drain before using to avoid excess moisture.
• Butter: 3 tablespoons for the sauce plus 2 tablespoons for the topping. Salted or unsalted is fine—adjust added salt to taste.
• All-purpose flour: 3 tablespoons to make the roux. For gluten-free cooking, substitute a 1:1 gluten-free baking flour or use cornstarch (reduce amount).
• Seasonings: Garlic powder, onion powder, kosher salt, and black pepper.
• Milk: 1½ cups (2% or whole milk recommended; low-fat or unsweetened plain plant milks can be used).
• Chicken stock or broth: 1½ cups. Homemade or store-bought both work.
• Shredded cheese: 1 cup total. A mix of ½ cup grated Parmesan plus ½ cup sharp cheddar or Gruyère gives great flavor.
• Cooked chicken: About 2 cups diced (breast or thigh meat). Leftover roast chicken or turkey works well.
• Crispy fried onions: ⅓ cup mixed into the casserole and additional for the topping.
• Topping: ½ cup panko breadcrumbs mixed with ½ cup fried crispy onions and 2 tablespoons melted butter for browning.

🍽 Equipment Needed

• Baking dish or oven-safe skillet: A 13 x 9-inch baking dish is standard. An oven-safe skillet lets you build and bake in the same pan.
• Large pot: For boiling the pasta and briefly blanching the broccoli.
• Small frying pan: For toasting the breadcrumbs and combining the topping.
• Whisk and spatula: For making the sauce and combining ingredients.

🥣 How to Make the Casserole

This casserole is straightforward and comes together quickly.

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. In the last 3 minutes of cooking, add the broccoli florets so they blanch and stay bright green. Drain the noodles and broccoli and set aside.
2. In a skillet or saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux and cook off the raw flour taste.
3. Add garlic powder, onion powder, salt, and pepper and cook briefly to bloom the spices.
4. Slowly whisk in the milk a little at a time to avoid lumps, then add the chicken stock. Continue to cook and whisk until the sauce thickens, about 4–5 minutes. If lumps form, whisk until smooth.
5. Stir the shredded cheese into the sauce until melted and smooth.
6. Mix in the cooked noodles, blanched broccoli, diced cooked chicken, and ⅓ cup crispy fried onions if using. Taste and adjust seasoning.
7. Transfer the mixture to a 13 x 9-inch baking dish or keep it in the oven-safe skillet. Preheat the oven to 350°F (175°C) and bake uncovered for 15 minutes.
8. While the casserole bakes, combine ½ cup panko breadcrumbs, ½ cup fried crispy onions, and 2 tablespoons melted butter in a small pan and warm briefly to combine.
9. Remove the casserole from the oven after 15 minutes, stir gently, spread the breadcrumb/onion topping evenly, and return to the oven for 7 more minutes to brown the top.
10. Let the casserole rest a few minutes before serving. Grate a little extra Parmesan over each serving if desired.

🍱 Recipe Yield

This recipe yields about 6–8 main-dish servings, depending on portion size. For smaller appetites or side-dish portions, you can stretch it to 10–12 servings.

🙋‍♀️ Frequently Asked Questions

🍳 What to Serve with This Casserole

The casserole is a complete meal, but you can pair it with simple sides for variety:

• Sweet cornbread or savory biscuits
• A crisp green salad or chopped blue-cheese and bacon salad
• Warm buttermilk muffins or drop biscuits

🥫 How to Store Leftover Casserole

Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerate for up to 3 days. To freeze, let the casserole cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Leftover Casserole

Reheat in the oven at 325°F (160°C) for 20–30 minutes, covered for the first part of reheating to prevent the topping from drying. You can also reheat single portions in the microwave.

✏️ Helpful Tips

• Use an oven-safe skillet to minimize dishes and bake directly in the pan you use for the sauce.
• Adjust cheeses to your taste—mixing Parmesan with a melty cheddar or Gruyère gives balance of savory and creaminess.
• This recipe is a great way to use leftover holiday turkey or ham; reduce added salt if your leftovers are already seasoned.

Cheesy Chicken and Broccoli Noodle Casserole — Recipe Card

Ingredients

• 2 – 2½ cups egg noodles
• 4 cups broccoli florets
• 3 tbsp butter (for sauce)
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp kosher salt (adjust to taste)
• 1 tsp black pepper
• 1½ cups milk
• 1½ cups chicken stock or broth
• 1 cup shredded cheese (½ cup Parmesan + ½ cup Gruyère or sharp cheddar)
• 2 cups cooked, diced chicken
• ⅓ cup crispy fried onions (optional)
• Topping: ½ cup panko breadcrumbs, 2 tbsp melted butter, ½ cup fried crispy onions

Instructions

1. Cook noodles; add broccoli for the last 3 minutes. Drain and set aside.
2. Melt butter, whisk in flour and cook briefly. Add spices.
3. Gradually add milk and stock, whisking until thickened.
4. Stir in cheese until smooth. Add noodles, broccoli, chicken, and optional crispy onions.
5. Pour into a 13 x 9 pan or oven-safe skillet. Bake at 350°F for 15 minutes.
6. Mix topping ingredients, spread over casserole, and bake 7 more minutes until golden.
7. Rest briefly before serving.

Notes

Serves approximately 6–8. Leftovers store 3 days refrigerated or up to 3 months frozen. Reheat covered at 325°F until warmed through.

Nutrition (per 1-cup serving)

• Calories: 368 kcal
• Carbohydrates: 30 g
• Protein: 22 g
• Fat: 18 g
• Sodium: 647 mg