"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken & Broccoli Casserole Recipe

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This recipe for Chicken & Broccoli Casserole, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Allen
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
3 Tbsp butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup milk
salt and pepper
6 oz wide egg noodles
5 cups shredded cooked chicken (about 1 pound)
1 (10 oz) package frozen chopped broccoli, thawed
2 cups shredded Muenster or Cheddar cheese (8 oz)

Directions:
Directions:
1. Preheat oven to 400. Grease a medium-size casserole dish; set aside. Saute onion in butter over medium heat for 3 minutes. Mix in flour. Gradually stir in broth, combining well.

2. Gradually add milk to saucepan. Cook, stirring continually, until thickened, about 5 minutes. Stir in salt and pepper to taste.

3. Bring 2 quarts of water to a boil. Add noodles and cook for 6 minutes. Drain noodles well. Spread noodles in prepared baking dish. Place chicken and broccoli over noodles.

4. Pour sauce over chicken and broccoli. Sprinkle cheese over top. Bake for 20 mins or until cheese melts.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can be made ahead. Prepare the casserole in advance, wrap tightly and freeze for up to 3 months. Defrost in the refrigerator overnight. Bake at 375 degrees for 30 minutes.

 

 

 

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