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A scoop of cheesy chicken noodle casserole being served and the inside of the casserole.
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5 from 4 votes

Cheesy Chicken and Broccoli Noodle Casserole

This Cheesy Chicken and Broccoli Noodle Casserole is made with a delicious cheese sauce, chicken, broccoli, and crispy onions. It’s perfect as a quick dinner option, a great way to use up leftovers, or as a make-ahead freezer meal.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Main Course
Cuisine: American, Southern
Keyword: cheesy chicken noodle casserole, chicken and broccoli casserole, chicken noodle casserole, leftover chicken recipes, leftover turkey recipes
Diet: Kid Friendly
Cooking Method: Oven
Servings: 8
Calories: 368kcal
Author: Kari


  • a baking dish
  • a large pot
  • a small pan


  • 2 - 2 ½ cups egg noodles about half a bag
  • 4 cups broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1½ cup milk
  • 1½ cup chicken stock or broth
  • 1 cup shredded cheese I use mix of ½ cup parmesan and ½ cup either Gruyere or sharp cheddar.
  • 2 cups chicken breast or thigh meat cooked and diced. I like to use the meat from a leftover whole chicken - you can also use turkey.
  • cup crispy onions

For the Topping

  • ½ cup panko bread crumbs
  • 2 tablespoons butter melted
  • ½ cup fried crispy onions


  • Bring a pot of water to a boil and cook noodles as directed on their package. Toss in broccoli florets for the last 3 minutes of cook time. Drain and set aside.
  • While the pasta is cooking, start making the base of the sauce, the roux. Melt butter then add spices and flour until it thickens. (I like to make this in a large, oven-safe skillet so I can go right into the oven with it.)
  • Cook for about 5 minutes to cook off the flour taste.
  • Slowly add in milk, then stock and cook until it thickens into a sauce. (About 5 minutes.) If there are large chunks of flour, whisk until they dissolve.
  • While the sauce thickens, preheat the oven to 350°F.
  • When the sauce has thickened, stir in the cheese until it melts.
  • Now, mix in the cooked noodles and broccoli along with the diced chicken.
  • Mix in crispy onions if desired.
  • Pour the sauced chicken mixture into a 13 x 9 baking dish or bake in the skillet you are working in (if it is oven-safe.)
  • Bake for 15 minutes.
  • While the casserole is baking, melt butter and mix with remaining crispy onions and panko breadcrumbs.
  • After 15 minutes, remove the casserole from the oven and stir it really well. Then top with breadcrumb mixture and bake for 7 more minutes. (22 minutes total.)
  • Remove from oven and let the casserole cool a little. Serve and enjoy!


🔢 Recipe Yield
If you follow this recipe exactly, you will end up with anywhere from 6 to 12 servings depending on your serving size. (Between just me and my husband, we usually end up with about three dinners out of this.)
🥫 Storage/Shelf Life/Reheating
This chicken and broccoli casserole is just as tasty the next day. To store any leftovers, simply cover your casserole dish tightly in plastic wrap or foil and store it in the refrigerator. The leftover casserole is good for about 3 days. (If your dish won't fit in the fridge, you can use an air-tight container, just try to scoop it carefully to keep the topping on top.)
This casserole is great as a freezer meal. To freeze it, wait until it cools completely. Then, wrap it tightly in plastic wrap and then wrap it in aluminum foil (or vacuum seal if you have big enough bags.) Freeze the dish for up to 3 months.
I've found that I can get a lot of meals prepped if I make "mini-casseroles" in square foil pans. Once cooled, I cover the top with a layer of plastic wrap and then vacuum seal them. The 8-inch pans fit in my largest vacuum bags. Depending on how full you make the pans, you can get 2 - 3 out of this recipe. I like to let the frozen casserole defrost, then bake it in the oven at 325°F for 20 - 30 minutes, covered for about 15 minutes of the cooking time.
You can easily reheat this chicken and noodle casserole in the microwave or you can warm it up in the oven. To reheat it in the oven, bake at 325℉, for 20 - 30 minutes - covered for about 15 minutes of the cooking time.
📋 Tips
  • Use an oven-safe skillet. I like to use an oven-safe skillet so that I can just bake the casserole in the skillet instead of dirtying a baking dish. My favorite pan for these types of meals is this Staub Paella Pan. It isn't cheap, but it is a great investment. It is really easy to clean and heats/cooks evenly because it is cast iron. (It is just big and a little heavy.)
  • Top with parmesan. We love to top this dish with a little extra grated parmesan. 
  • Use leftover meat. This recipe would be a great way to use up leftover Thanksgiving turkey or ham and that random amount of fried onions after making Green Bean Casserole. That's kind of how this recipe came to be.


Serving: 1cup | Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 647mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 694IU | Vitamin C: 41mg | Calcium: 169mg | Iron: 2mg