Chicken and Broccoli Hotdish
Satisfy your comfort food cravings with this hearty Chicken and Broccoli Hotdish, a Midwest-inspired casserole that brings together tender chicken, vibrant broccoli, and perfectly cooked egg noodles in a rich, creamy base. Featuring a luscious blend of condensed cream of mushroom and cream of chicken soups, this dish is topped with melty sharp cheddar cheese and golden, buttery panko breadcrumbs for irresistible texture and flavor. With a prep time of just 20 minutes, this family-friendly meal is oven-ready for a quick, crowd-pleasing dinner. Ideal for weeknights or potlucks, this baked casserole is a delicious way to enjoy classic ingredients with a modern twist.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 12 ounces egg noodles
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 cup milk
- 2 cups sharp cheddar cheese, shredded
- 1 medium onion, diced
- 2 pieces garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a light coating of butter.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, 1 1/2 cups of shredded cheddar cheese, salt, black pepper, and paprika. Mix until smooth.
Add the cooked egg noodles, chicken, and broccoli florets to the bowl with the sauce. Stir until well combined and everything is coated in the creamy mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Melt the butter in a small saucepan or microwave-safe bowl. Stir in the panko breadcrumbs until coated with butter. Sprinkle the breadcrumbs evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and allow the hotdish to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 8844 mg | 385% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 29.3 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2250 mg | 173% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
