This chicken broccoli noodle casserole is warm, creamy, and deeply comforting. Tender pieces of chicken and wide egg noodles are coated in a rich, savory sauce, folded with broccoli and mixed vegetables, then baked under a blanket of melted Colby cheese. It’s a reliable, family-friendly dish that delivers cozy flavor with simple pantry ingredients.

Why You Will Love This Recipe

You’ll love this recipe because it’s easy, filling, and incredibly comforting. Everything comes together in one pan, making it perfect for busy weeknights or make-ahead meals. The creamy sauce keeps the casserole moist, the broccoli adds balance, and the melted cheese brings it all together. It’s mild enough for kids, satisfying for adults, and reheats beautifully for leftovers.

Chicken Broccoli Noodle Casserole

Casseroles have long been a staple in home kitchens for good reason. They’re practical, hearty, and designed to feed a crowd with minimal effort.

This chicken broccoli noodle casserole is a classic example of that comfort-first approach to cooking.

Using cooked chicken keeps the recipe efficient while still delivering plenty of protein and flavor.

Wide egg noodles are ideal here. Their soft, slightly chewy texture holds up well to the creamy sauce without becoming mushy.

The combination of cream of potato soup and cream of broccoli soup creates a layered, savory base that feels rich without requiring extra steps.

Milk loosens the sauce just enough to coat everything evenly while baking.

Broccoli brings freshness and color, balancing the richness of the cheese and sauce.

Mixed vegetables add extra texture and make this casserole feel complete and well-rounded.

A touch of dried thyme adds subtle warmth and depth without overpowering the dish.

Salt and black pepper keep the seasoning straightforward and familiar.

Colby cheese melts smoothly and adds a mild, creamy finish that appeals to all ages.

Covering the casserole during the first bake keeps it moist and helps the flavors meld together.

Uncovering it for the final bake allows the cheese to melt beautifully and develop light golden spots.

This is the kind of dish that fills the kitchen with a comforting aroma as it bakes.

It’s perfect for weeknight dinners, potlucks, or bringing to someone who needs a home-cooked meal.

Simple, dependable, and satisfying, this casserole earns its place in any family recipe rotation.

Servings & Time

Servings: 6 to 8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: About 55 minutes

Ingredients

16 ounces wide egg noodles
2 boneless chicken breasts, cooked and cubed
1 can (10.75 ounces) condensed cream of potato soup
1 can (10.75 ounces) condensed cream of broccoli soup
1/2 cup milk
1 cup frozen broccoli
1 can (15 ounces) mixed vegetables, drained
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
2 cups shredded Colby cheese

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
Cook the egg noodles according to package directions until just tender. Drain well.
In a large saucepan over medium heat, combine the cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme.
Cook, stirring occasionally, until the broccoli is tender and the mixture is heated through.
Add the cooked noodles to the sauce and stir until evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly. Cover with foil.
Bake for 20 minutes.
Remove the foil, sprinkle the shredded Colby cheese evenly over the top, and return to the oven.
Bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
Let rest for a few minutes before serving.

Tips

Chicken Shortcut: Use rotisserie chicken for faster prep.
Vegetable Swap: Fresh broccoli works well; lightly steam before adding.
Cheese Options: Cheddar or Monterey Jack can replace Colby.
Make Ahead: Assemble and refrigerate up to 24 hours before baking.
Storage: Store leftovers covered in the refrigerator for up to 3 days.

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