Chicken and Broccoli Noodle Bake is a creamy, cheesy comfort food casserole made with egg noodles, shredded chicken, broccoli, and a buttery Ritz cracker topping that’s perfect for busy weeknights.
From the recipe collection of Tara Ippolito
This is one of those weeknight dinners that hits all the marks. It’s easy, filling, and incredibly delicious. It comes together quickly with simple ingredients for a meal the whole family is going to enjoy. If you love cozy, creamy casseroles, this one’s a winner!
This recipe is hearty enough to keep everyone full, kid friendly, and perfect for using up a rotisserie chicken. Whether you’re feeding a hungry family or just want leftovers that reheat beautifully, this chicken and broccoli noodle bake is a guaranteed hit.
Ingredients
Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Egg Noodles – Soft, sturdy noodles that soak up all the creamy sauce.
- Shredded Rotisserie Chicken – Adds savory flavor and keeps things quick and easy
- Broccoli Florets – Brings freshness, texture, and balance to the richness
- Cream Of Chicken Soup – Creates a savory, creamy base
- Cream Of Mushroom Soup – Adds depth and extra richness
- Sour Cream – Gives the casserole a tangy, creamy finish
- Milk – Thins the sauce just enough so it’s not too thick
- Cheddar Cheese – Sharp, bold flavor that melts beautifully
- Colby Jack Cheese – Adds creaminess and mild, melty goodness
- Salt – Enhances all the flavors
- Pepper – Adds subtle warmth
Onion powder – Brings gentle savory depth - Garlic Powder – Adds classic comfort-food flavor
- Crushed Ritz Crackers – Buttery crunch that contrasts the creamy filling
- Melted Butter – Helps the topping brown and adds rich flavor
How To Make It
Here’s how to make this incredible noodle bake. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°
First, in a large bowl, mix together the cream of chicken soup, cream of mushroom soup, milk, sour cream, salt, pepper, onion powder, and garlic powder. Stir in the shredded chicken, broccoli, and both cheeses. Gently fold in the cooked noodles until everything is evenly coated. Transfer the mixture to a greased baking dish.
NOTE: Some people are sensitive to salt and find the "cream of" soups add plenty to the dish. If you want to keep the salt down, use low sodium cans and don't add any additional.
PRO TIP: Drain the broccoli really well before adding it to the casserole to avoid it being too watery.
PRO TIP: Be sure to shred the cheeses yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
Finally, combine crushed Ritz crackers with melted butter and sprinkle evenly over the top. Bake for 30 minutes, until bubbly and lightly golden. Let rest for 10 minutes and serve.
PRO TIP: Let the casserole rest before serving. It will thicken up and set for a better texture and presentation.
Can I Use Fresh Broccoli Instead Of Frozen?
Yes, you can. Fresh broccoli works great here. Just blanch or steam it briefly so it’s tender before adding it to the casserole.
Can I Make This Ahead Of Time?
Yes! Just assemble everything, cover, and refrigerate for up to 24 hours. Add the Ritz topping right before baking.
What Can I Serve This With?
This casserole has everything you'll need for a full meal. So, a simple side salad or Homemade Garlic Bread would be perfect.
Storage
Let the casserole cool completely and place it into a food safe air tight container. It will last in the fridge for up to three days.
Chicken And Broccoli Noodle Bake Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 12 Oz Egg Noodles, cooked
- 2 Cups Rotisserie Chicken, shredded
- 2 Cups Frozen Broccoli Florets, thawed and drained well
- 10.5 Oz Cream Of Chicken Soup
- 10.5 Oz Cream Of Mushroom Soup
- ½ Cup Milk
- ¼ Cup Sour Cream
- 1 Cup Cheddar Cheese, hand shredded
- ½ Cup Colby Jack Cheese, hand shredded
- Salt and Pepper to taste
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
Topping
- ½ Cup Ritz Crackers, crushed
- 2 Tbs Butter, melted
Instructions
- Preheat the oven to 350°
- In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, milk, sour cream, salt, pepper, onion powder, and garlic powder.
- Stir in the shredded chicken, broccoli, and both cheeses. Gently fold in the cooked noodles until everything is evenly coated. Transfer the mixture to a greased baking dish.
- Combine crushed Ritz crackers with melted butter and sprinkle evenly over the top. Bake for 30 minutes, until bubbly and lightly golden. Let rest for 10 minutes and serve.
Video
Other Easy Baked Pasta Recipes
If you like super easy to make baked pasta recipes like this one, you have to try this Baked Italia Sunset Pasta, Pasta Al Forno and Million Dollar Baked Rigatoni.
Janice Whittle says
If you don’t like Broccoli could you use another Vegetable? And if you don’t like Cream of Chicken Soup could you use two Cream of Mushroom Soups?