Cheesy Chicken & Broccoli Noodle Bake
LeMoine Family Kitchen
LeMoine Family Kitchen
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  • 1½ cups shredded cooked chicken breast {I used store bought rotisserie chicken} 2 broccoli crowns, cut into small florets ½ stick unsalted butter ½ cup flour 10 oz garlic & herb cheddar, small dice 3 cups milk {slightly warmed, I used 1%} 12 oz wide egg noodles salt & pepper ¼- 1/3 cup Italian breadcrumbs Instructions Preheat the oven to 385 degrees Cook the broccoli in a large pot of boiling water until just tender, drain with a slotted spoon and set aside. Place the egg noodles in the same pot of boiling water and cook about 3 minutes shy of the package cooking time. They will finish cooking in the oven. Drain and set aside. Using that same pot {all water dumped}, over medium low heat add in the butter and melt. Once the butter is melted which in the flour and cook for a minute. Stir in the milk and continue stirring until the roux is incorporated and smooth. Simmer for a few minutes until slightly thickened. Add in the diced cheddar and stir until smooth. Season with a little salt and pepper. Remove from heat. Add the chicken, broccoli and noodles into the cheese sauce. Stir until incorporated evenly. Pour the mixture into a baking dish. Sprinkle with breadcrumb and spritz a little olive oil over top to help the breadcrumb brown nicely. Bake for 25-30 minutes 3.5.3208



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