This dish combines tender chicken with rich, creamy sauces and melted cheese, creating a symphony of flavors that are both satisfying and nostalgic.
Ingredients
Scale:
4 cups cooked chicken, shredded
2 cups egg noodles or pasta of your choice
1 cup broccoli florets (fresh or frozen)
1/2 cup chopped onion
1/2 cup chopped bell pepper (optional)
2 cups shredded cheddar cheese
1 cup cream cheese, softened
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed cornflakes or breadcrumbs (for crunch)
Extra cheese for topping (optional)
Instructions
Preheat your oven: Set your oven to 350°F (175°C) to prepare it for baking.
Cook the pasta: Bring a pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Sauté the vegetables: In a large skillet over medium heat, add a splash of oil. Sauté the onion, bell pepper, and broccoli until just tender, about 5-7 minutes.
Mix the sauce: In a large mixing bowl, combine the shredded chicken, cream cheese, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
Combine ingredients: Add the cooked pasta and sautéed vegetables to the chicken mixture. Stir until all components are well coated with the sauce.
Transfer to baking dish: Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly.
Add the cheese: Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the top of the casserole.
Add crunchy topping: In a small bowl, mix the crushed cornflakes or breadcrumbs with a tablespoon of melted butter. Sprinkle this mixture over the top of the cheese layer.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
Cool and serve: Remove from the oven and let it cool for a few minutes before serving. This allows the casserole to set and makes it easier to serve.
