Creamy Chicken Broccoli Bake
photo by BakinBaby
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
6 chicken dishes
- Serves:
- 4-6
ingredients
- 1 (8 ounce) package egg noodles
- 1 (16 ounce) package frozen broccoli florets, thawed
- 1⁄4 cup margarine, melted
- 1 (8 ounce) package shredded cheddar cheese
- 1 (10 ounce) can cream of chicken soup, undiluted
- 1 cup half-and-half
- 1⁄4 teaspoon ground mustard
- 1 teaspoon seasoning salt
- 1 teaspoon white pepper
- 3 cups cubed cooked chicken breasts
- 3⁄4 cup slivered almonds, toasted
directions
- Cook noodles according to package directions, and drain; keep warm.
- Cut some of the stems off broccoli and discard. In a large bowl, combine noodles, and broccoli.
- Add margarine and cheese and stir until cheese melts.
- Stir in chicken soup, cream, mustard, salt, pepper, and chicken, and spoon into buttered 2 1/2 quart baking dish.
- Bake covered at 325 degrees for 25 minutes.
- Remove from oven and sprinkle slivered almonds and cook at 325 degrees for an additional 15 minutes.
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Reviews
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This was easy to throw together. I had to ammend the recipe based on what I had on hand. I subbed milk for half and half and canned chicken for cubed. I also added 1/2 cup bread crumbs because I was concerned about the amount of liquid from the chicken. It was a good dinner. Next time I make this it will be as written except I think I will use spiral pasta as I think more of the sauce will get stuck in the spirals.
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Tweaks
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This was easy to throw together. I had to ammend the recipe based on what I had on hand. I subbed milk for half and half and canned chicken for cubed. I also added 1/2 cup bread crumbs because I was concerned about the amount of liquid from the chicken. It was a good dinner. Next time I make this it will be as written except I think I will use spiral pasta as I think more of the sauce will get stuck in the spirals.
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A very tasty one-dish meal. I added one minced onion and 4 cloves of minced garlic sauteed in the melted butter (used instead of margarine) until they had just softened before I added these in step three. Rather than discard the broccoli stems, I put them in my my freezer bag with the vegetable peelings to be added to my next batch of Recipe #135453. I used 1/4 cup of low-fat milk, 1/4 cup of white wine and 1/2 cup of creamy Greek yoghurt. Love to squeeze in a bit of wine in where I can: a little goes a long way with flavour. And I often use Greek yoghurt in place of cream. I also added some rosemary and sage (a great combination which I've been using in lots of recipes since buying it in a mini-grinder). Thanks for sharing this versatile and easy to prepare recipe, weekend cooker. Loved the fact that it included a green vegetable and also loved the almonds in this. I can certainly see myself making this again. Next time, I'd like to retain the broccoli and also add some spinach. Made for POTLUCK TAG.
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>