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Broccoli and Chicken Casserole

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“Leftover broccoli and roast chicken combine to create this delicious main-dish casserole. Pantry-ready ingredients such as cream of mushroom soup and dry noodles make it a convenient, last-minute supper. Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 ounces dried medium noodles
  • 2 12 cups chopped cooked chicken or 2 12 cups turkey
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 12 cup sliced green onion
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 12 cup skim milk
  • 12 cup shredded swiss cheese (2 ounces)
  • 1 teaspoon dried basil, crushed
  • 18 teaspoon pepper
  • 1 dash paprika

Directions

  1. 1. Cook noodles according to package directions. Drain well.
  2. 2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.
  3. 3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.
  4. 4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika.

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