Chicken Broccoli Noodle Bake
Creamy, cheesy, and packed with hearty goodness, this Chicken Broccoli Noodle Bake is the ultimate comfort food casserole that will have everyone coming back for seconds. Tender egg noodles, juicy chicken breast, and vibrant broccoli florets are layered in a rich, homemade cheddar-Parmesan cheese sauce, then topped with golden, buttery panko breadcrumbs for a delightful crunch. Perfect for busy weeknights or casual gatherings, this satisfying one-dish meal is easy to prepare and comes together in just an hour. A family-friendly favorite, it's a great way to incorporate wholesome ingredients like lean protein and veggies while indulging in creamy, baked perfection! Ideal for meal prep, reheats beautifully, and pairs wonderfully with a crisp green salad or warm garlic bread for a complete dinner.
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Recipe Information
Ingredients
- 12 oz Egg noodles
- 2 pieces Chicken breast
- 3 cups Broccoli florets
- 4 tbsp Butter
- 1 4 cup All-purpose flour
- 2 cups Milk
- 1.5 cups Chicken broth
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
While the noodles are cooking, season the chicken breasts with a pinch of salt and pepper and cook them in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove to a cutting board, allow to cool slightly, and cut into bite-sized pieces.
Steam or blanch the broccoli florets for 3-4 minutes until they are tender-crisp. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually whisk in the milk and chicken broth, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens to a creamy consistency, about 5-7 minutes.
Stir in the cheddar cheese, Parmesan cheese, salt, pepper, and garlic powder until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked noodles, chicken, broccoli, and cheese sauce. Mix thoroughly to coat everything evenly.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling around the edges.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 516 mg | 40% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 521 mg | 11% | |
*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.
