Thursday, June 20, 2013

{Recipe} Chicken Broccoli Casserole

So this past week I found Broccoli on sale at my local grocery store for a great deal! Score! I was very excited to make one of our family favorites: Chicken Broccoli Casserole. And admittedly I had just bought a super cool new pan for our family and I was excited to use it too!

So Tuesday as I planned out the day I realized I was missing a few key ingredients: egg noodles and chicken. Umm, not going to work out. We contemplated sending my husband off to the store to pick up the needed items but didn't want the hassle. We had freeze dried chopped chicken already open in our pantry but still no noodles. Macaroni or spaghetti noodles wouldn't cut it. I remembered that I had some Egg Noodles coming in my next Thrive order that was arriving the next day. So we postponed the meal for the next day and made something else that night.

The next day I set out to make our special dinner! In an act of faith I started the water boiling for the noodles BEFORE my shipment even arrived. I know when our UPS guy makes his delivery rounds so I had to hope he wasn't late. 10 minutes later my noodles were here! This is the first time I have ever tried Thrive Egg Noodles. They are AMAZING! The smell when I opened the can - seriously maybe I am weird but I loved it - so fresh!! We don't exactly follow a recipe when we make this but here is what I did to make my large 11 x 15 pan:
Ingredients Needed:
4 Cups THRIVE Egg Noodle Pasta
1 lb Chicken Cooked & Shredded (I used 2 cups THRIVE FD Chopped Chicken, rehydrated)
2-3 Cups Broccoli, Steamed
4 small cans Chicken Broth (you could use your own but this is what we had on hand)
1/4 C Butter (one cube)
1/4 C Flour
Salt & Pepper - to taste
3 1/2 C Shredded Cheese (or less... we like cheese in our family!)
^ We used Colby Jack
Preheat oven to 375. Spray your pan with cooking spray. Boil your noodles until they are al dente. Drain and spread them out over the bottom of your pan. While your noodles are boiling rehydrate your chicken if your using Freeze-Dried. Steam your Broccoli as well. Multi-tasking!!
Here is your first layer of noodles.
Next up the chicken - spread evenly across the noodles.

Next up broccoli - YUM!
And that's when my pictures stopped for a bit! My husband took over and I forgot to snap a picture of the sauce as he went! SORRY!
To make the sauce warm the chicken broth in a large pot to a simmer. In a separate small pan add butter, melt then whisk in the flour until blended well. Add to broth mixture and mix well. Add 1/2 C cheese and stir to melt. Season with pepper and salt to taste.  Let simmer for 3-5 mins, stirring often to prevent scorching. Add sauce mix to pan being sure to cover evenly. Top with remaining cheese and cover with foil. Bake at 375 for 25 mins or until cheese is melted.
This is a HUGE hit with our family. Even our kids love it! I love its versatility and can transition really well from using our food storage/home store items to using all fresh and regular pantry items.

If you love it! Please share the love on Pinterest!



  1. One stick of butter is one-half cup. Do you mean one-half stick?

    And, how do I measure a can of chicken broth? One cup?

    1. Thank you so much for your question - Should be a stick or 1/2 cup. I will correct the post above. I apologize for my slip up! And a can of chicken broth (at least the kind we have) is 14.5 oz so just under two cups. Hope these help you out!