This is a delicious and filling dinner. The original recipe called for a rotisserie chicken, 3 oz. of bacon bits, and frozen broccoli but I prefer making it with my own ingredients.
Cheesy Chicken, Broccoli & Noodle Casserole
6 slices of bacon cooked crisp, drained, and crumbled
1 1/2 cups shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
1 cup sour cream
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups boneless, skinless chicken breast cut into bite size pieces
4 cups cooked wide egg noodle pasta – cook the pasta al dente
2 cups broccoli that has been blanched and cooled
3/4 cup panko bread crumbs
2 tablespoons melted butter
Preheat the oven to 350ºF.
Combine the soup, sour cream, milk, bacon, cheese, salt and pepper in a large bowl.
Add the chicken, noodles and broccoli, stirring gently until they are well-coated with the soup mixture.
Spray a 9×13-inch casserole dish with cooking spray or lightly grease the pan.
Combine the breadcrumbs and butter in a small bowl. Evenly sprinkle the breadcrumbs over the casserole.
Cover dish with aluminum foil and bake for 30 minutes.
Increase the temperature to 400ºF, uncover, and bake another 5-10 minutes or until the breadcrumbs are golden and the chicken is 165°.
Adapted from the recipe by the Daring Gourmet