Chicken And Broccoli Noodle Bake Recipe
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.
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.