Chicken casserole

Stormy Stewart


Lately at work they have been funny about using everything on the menu in the meal. The menu read:

Chicken, noodles and broccoli

So I looked around and came up with this. Understand at work, like at home, I just throw in this and that. No measuring so these are close and I believe will comeout very well. The noodles were the hardest to guage.

Note: Picture is before baking and one of three 2 qt casserole dished that this recipe made. They begged for the leftovers the next day for lunch.

★★★★★ 1 vote
a very large family or freeze for three meals
25 Min
35 Min


4 large
chicken breast halves, skinless and boneless
8 oz
cream cheese, room temperature
1 large
can cream of mushroom soup
1 medium
onion, diced
green pepper diced
2-3 c
frozen broccoli heads, partly thawed and cut in chunks
2/3 c
sour cream
2 c
canned french fried onions
2-3 Tbsp
garlic powder with parsley
1 Tbsp
1 Tbsp
onion powder
pam spray
6 c
flat twisty noodles, uncooked


1Cook the noodles and set as side
2Cut the chicken breasts into 1 inch cubes.
In a fry pan with deep sides cook cubed chicken with onion, green pepper, garlic powder, onion powder, and parsley. (You can see just how big the chicken breasts were. They are in a 2 qt casserole dish and the plate next to it is a 9 inch plate) Saute until fully cooked and set a side.
3In a large bowl add the cream cheese and the sour cream. Beat together. Add the cream of mushroom soup and beat until all is smooth.
4To the mushroom soup mixture add the chicken mixture, the broccoli, and the noodles. Mix well and put into casserole dishes. Mine took three 2 qt casserole dishes. Sprinkle with a good amount of french fried onions. (This picture was taken just before putting into the oven)
5Bake in a preheated 350 Degree oven for 35-45 minutes. Mixture will bubble and the french fried onions will brown. Serve hot

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Other Tags: Quick & Easy, For Kids
Hashtag: #Casserole