80s Style Chicken Broccoli Noodle Casserole

I am in a mood to share recipes recently!  I don’t know if I should add a tab just for recipes or not!  Eh, probably not.  A lot of the recipes I have posted have been reviews.  Or maybe I should do a review tab?  Hm.

Anyway, this recipe was devised during the late 80s, meant to fill up a young child and a hungry husband and be nutritious on a meager budget.  It ticked off all those requirements and managed to be delicious!  While the budget has expanded somewhat, this dish is a perennial favorite and still ends up on the dinner table for busy evenings.

Yummy, yummy!

Yummy, yummy!

8 oz. dry egg noodles

1 pound broccoli

½ red onion, chopped

3 cloves garlic, minced

2 10 ½ oz. cans cream of chicken soup with herbs

1 can milk

1 can chicken broth

1 tsp herbs de provence

1 ½ – 2 cups cooked chicken, cut up

1 ½ cups of grated cheddar


Preheat oven to 350°F, spray a 9 x 13 baking with oil.

1.)  Fill Dutch oven 2/3 with water and 2 tablespoons of salt.  Put on the stove to boil.

2.)  In the meantime, chop the onion and put into a medium-hot pan.  Mince the garlic while onion is cooking.  Sauté onion until almost tender, then add the garlic.  Cook for another two minutes, turn off the heat and set aside.

3.)  Water should be close to boiling by now.  Prepare the  broccoli and chop off the big stems, then put in the water with noodles and stir.  Let those cook by themselves for about 8 – 9 minutes.

4.)  While that’s cooking, mix the chicken soup, milk, chicken broth and herbs de provence in a large bowl until well blended; set aside.

5.)  For the chicken, I use leftovers or you can use canned or rotisserie.  It just makes things easier.  You can also cook up two medium sized chicken breasts.  Either way, chop it up at this point.

6.)  Check the noodles and broccoli; they should be done.  Let drain for a few minutes – nothing worse than a watery casserole!

7.)  You now have time to grate the cheese.

8.)  Everything is ready to put together!  Dump the noodles and broccoli back into the Dutch oven, along with the sautéed onions and garlic, sauce, chopped chicken and about 2/3 of the cheese.  Incorporate the ingredients well.  Pour into the prepared baking dish, then top with the rest of the cheese.

9.)  Bake, uncovered, in preheated oven for 35 minutes, or until bubbly around the edges.




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