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How To make Chicken, Noodle and Broccoli Casserole
1 pound Penne
mostaccioli
or elbow macaroni 4 tablespoons Olive oil :
divided
1 Head broccoli trimmed
into florets :
stems peeled and sliced 1 1/2 pounds Boneless skinless chicken
breast :
cut crosswise into thin strips 3 tablespoons Margarine or butter
1 large Onion chopped (@ 2 cups)
5 Garlic cloves :
fine chopped
5 tablespoons Flour
2 teaspoons Dried thyme
2 teaspoons Dried basil
1 cup Dry white wine
1 can chicken broth -- (13-oz) plus enough
water to make 2 cups 3 cups Low-fat milk
2 Bay leaves
1 Pinch ground nutmeg
1/4 cup Chopped parsley
1 cup Freshly grated Parmesan cheese :
divided
Vegetable oil spray 1 carton part-skim -- (16-oz) ricotta
cheese
Bring a large pot of water to a boil and cook the pasta until just tender. Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set aside. Steam or microwave the broccoli until just crisp-tender. Rinse under cold water to stop the cooking, drain and add to the noodles. In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown. Remove the chicken from the frying pan and set aside. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes. Add the garlic and cook another minute, until it releases its aroma. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes. Slowly add the wine, stirring, then add the chicken broth and milk. Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken. Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine. Divide the pasta, chicken and broccoli mixture between two 8-by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese. Wrap one casserole tightly with aluminum foil and freeze for later use. Bake the other at 350 degrees for about 30 minutes, until hot and bubbly and lightly browned. Each casserole serves 4 to 6. This recipe is adapted from 'The Working Family Cookbook.' Combining boneless chicken thighs with the breasts will save a little more money.
How To make Chicken, Noodle and Broccoli Casserole's Videos
Cheesy Broccoli Pasta Casserole | With Turkey, chicken or Ham
This cheesy broccoli casserole dish is comfort food at it's best, it has tender broccoli, carrots and turkey in a creamy homemade white sauce, it's a hearty entree. This is a perfect casserole dish to prepare when having family or friends over during the holiday season or anytime of the year. You can replace the cubed turkey with chicken or ham, and the best part is that you can make it all in one dish. A nice salad is a perfect side dish. Young and old will love this casserole during the holidays or anytime of the year.
INGREDIENTS----------------
12 OZ. Rigotoni (uncooked) or other big pasta
3 large garlic cloves (minced)
5 Tbsp butter
1/2 large Shallot (finely diced)
2 thin carrots (sliced 1/4 inch thick
6 Tbsp All purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (for pasta water)
1/2 tsp salt for sauce(you decide)
1/2 tsp Season•All seasoned salt (for turkey)
3 &1/2 C. whole milk
1 Tbsp olive oil
1 head broccoli (florets only)
2 & 1/2 C. freshly grated mozzarella cheese
3 C. cubed turkey, chicken or ham (optional)
nonstick spray
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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What we look for in a casserole: creaminess, cheesiness and heart-warming. This Broccoli Chicken Noodle Casserole encompasses all of that in one dish! Full recipe: #12tomatoes #casserole #casseroleideas #noodlebake #chickenandbroccoli #food #foodie #dinner #dinnerideas #cooking #cookingideas #comfortfood #cookingwith12t
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Not sure what to do with your left over chicken or turkey? Try this recipe that you can make in from start to scratch in an hour. Thanksgiving is just around the corner, so instead of chicken, you can definitely use those turkey leftovers for this dish!
Ingredients:
3 cups of cooked shredded or cubed chicken or turkey.
2 broccoli heads
6 oz of cooked egg noodles
1 cup of button mushrooms
1/4 cup of chives
1 garlic clove
2 celery ribs
1 tablespoon of butter + 4 tablespoons of melted butter for topping.
Salt and Pepper
1 can of cream of mushroom
1 can of cream of chicken
1 cup of crème fraiche
1/4 cup of mozzarella + extra for topping.
2 cups of panko bread crumbs
1. Bring water to a boil, season with salt, and cook your egg noodles for 7 minutes.
2. Take noodles out and in the same pot, blanch your broccoli for 3 minutes and drain.
3. Prep your vegetables- slice up mushrooms, chop up celery, chop up chives, and mince garlic.
4. Melt a tablespoon of butter in pot.
5. Add and sauté garlic until fragrant.
6. Add celery and sauté until softened.
7. Add mushrooms to pot and saute.
8. Once mushrooms soften, add chives and season with salt and pepper.
9. Add cream of mushroom, cream of chicken, and crème fraiche and mix.
10. To the soup mixture, add left over chicken/turkey, broccoli, and noodles.
11. Add 1/4 cup of mozzarella to mixture.
12. Once all ingredients are combined, preheat oven to 350.
13. Add ingredients to a baking dish and even out top.
14. Melt 4 tbsp of butter.
15. Add extra mozzarella on top and 2 cups of panko bread crumbs.
16. Pour melted butter over topping.
17. Baked uncovered for 20 minutes at 350 degrees.
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