Tender chicken, egg noodles, broccoli, and cheddar baked in a creamy sauce. Perfect for a comforting meal.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Pasta
02 - 12 ounces egg noodles
→ Vegetables
03 - 3 cups broccoli florets, fresh or frozen
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 2 cups shredded sharp cheddar cheese
07 - 1 cup whole milk
08 - 1 cup sour cream
09 - 2 tablespoons unsalted butter
→ Pantry
10 - 1 can (10.5 ounces) condensed cream of chicken soup
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme (optional)
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 2 tablespoons melted butter
16 - 1/4 cup shredded cheddar cheese (optional)
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water for 2 minutes less than package directions. Drain and set aside.
03 - Blanch fresh broccoli florets in boiling water for 2–3 minutes until just tender, then drain; if using frozen, thaw and drain well.
04 - Melt butter in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 minute longer.
05 - Combine cooked noodles, chicken, broccoli, sautéed onion and garlic, cheddar cheese, milk, sour cream, cream of chicken soup, salt, pepper, and thyme in a large bowl. Mix thoroughly.
06 - Spread mixture evenly in the prepared baking dish.
07 - In a small bowl, mix panko breadcrumbs with melted butter. Stir in additional cheddar cheese if preferred. Sprinkle topping evenly over assembled casserole.
08 - Bake uncovered for 30 to 35 minutes, until the top is golden and contents are bubbling. Let rest for 5 minutes before serving.
