Chicken Broccoli Casserole

Chicken Broccoli Casserole

from thebestblogrecipes.com
60 min
12 servings

Ingredients

  • 4 tablespoons salted butter
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 teaspoon black pepper
  • 4 teaspoons chicken bouillon
  • 4 cups water
  • 2 cup half ’n’ half
  • 4 tablespoons cornstarch (dissolved in 4 tablespoons of water)
  • 24 ounces fresh broccoli florets
  • 16 ounces wide egg noodles (cooked and drained)
  • 4 cups cooked chicken (diced or shredded)
  • 1 cup Colby jack cheese (grated)

Directions

  1. 1

    Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.

  2. 2

    In a large stockpot or Dutch oven, heat butter over medium until melted.

  3. 3

    Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1 to 2 minutes.

  4. 4

    Whisk in water and the half and half cream.

  5. 5

    Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.

  6. 6

    Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.

  7. 7

    Stir in broccoli florets and cook 1 to 2 minutes longer.

  8. 8

    Spread cooked noodles and diced chicken evenly in the prepared casserole dish.

  9. 9

    Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.

  10. 10

    Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.

  11. 11

    Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.