Vicki’s Chicken Casserole

Whenever I volunteer to take a meal to someone, this seems to be the one I fall back on. Probably because it’s simple, fairly inexpensive, and it’s gotten great reviews from the people I’ve taken it to. This week I offered to bring a meal to a guy at work whose wife just got out of the hospital, and once again, I made this casserole. It’s great because everything is cooked separately before assembling the whole thing, so all you have to do when you’re ready to eat it is stick it in the oven long enough to heat it through.

 It’s a little time-consuming to make, but not at all complicated. You cook the chicken, broccoli, and noodles separately, then layer them in a pan with cheese and a mixture of cream of chicken soup and chicken broth. (and if you use the leftover water the chicken was cooked in, it’s even simpler and cheaper). Then you bake it for 25-30 minutes, add some french fried onions, and bake it for 5 minutes longer. It tastes great, and it’s easily transportable. Definitely one of my favorite casseroles.

Print Recipe

Ingredients:

8 oz kluski noodles, cooked
2 cups cooked chicken, chopped
1 head broccoli, cooked
8 oz shredded cheese (I used colby jack)
2 cans cream of chicken soup
1 1/2 cups chicken broth (I used the chicken broth leftover from cooking the chicken).
1 can of onion rings (optional)

Directions:

If you are using raw chicken, cover with water, add salt and pepper to taste, and cook for 30 minutes, drain and save broth. Mix chicken broth and soup, heat until it bubbles. In buttered 13x9 pan, layer noodles, chicken, broccoli, half of cheese, soup mixture, then rest of cheese on top. Bake at 350 for 25 minutes. Add onion rings and bake 5 to 10 minutes longer.