Weeknight Chicken Broccoli Casserole Recipes

WEEKNIGHT CHICKEN & BROCCOLI CASSEROLE

Weeknight Chicken & Broccoli Casserole image

Prepare this casserole in advance , wrap tightly, and freeze for up to 3 months. Just defrost in the fridge overnight and bake the next day at 375 degrees for 30 minutes or so.

Provided by Brenda.

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup milk
salt and pepper, to taste
6 ounces wide egg noodles
5 cups cooked chicken, shredded (about 1 1/2#)
1 (10 ounce) package frozen broccoli or 1 (10 ounce) package italian style frozen mixed vegetables, thawed
2 cups muenster cheese, shredded

Steps:

Preheat oven to 400 degrees.
Grease a medium sized casserole dish, set aside.
Saute onion in butter for about 3 minutes.
Mix in flour.
Gradually stir in broth, combining well.
Gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes.
Stir in salt and pepper.
Remove from heat.
Bring 2 quarts of water to a boil.
Add egg noodles, and cook for 6 minutes.
Drain noodles well.
Spread noodles in the prepared baking dish.
Place chicken and broccoli over noodles.
Pour the sauce over the chicken and broccoli.
Sprinkle the cheese over the top.
Bake for 20 minutes, or until the cheese is nicely melted.

Nutrition Facts : Calories 561.7, Fat 27.7, SaturatedFat 14.1, Cholesterol 167.1, Sodium 594.5, Carbohydrate 30.3, Fiber 2.8, Sugar 2.6, Protein 46.4

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