Broccoli and Chicken Casserole

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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.

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


  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.
Most Helpful

I had the perfect amount of leftover chicken, fresh broccoli and swiss cheese to make this casserole. We found it pretty good for a casual, weeknight dinner served with a green salad and rolls. I pre-cooked the fresh broccoli and used Healthy Request soup, along with whole wheat noodles to increase the health benefits. Sliced mushrooms would be good in this too!

DuChick November 20, 2009