This is a quick and easy recipe to throw together, but was not a favorite so I wouldn’t make it again.
Chicken broth and condensed cream of mushroom soup are simmered over the stove. Meanwhile, raw chopped chicken, frozen broccoli cuts (my husband bought florets instead), uncooked noodles and shredded cheese are stirred together in a baking dish.
The soup is poured over top, covered with aluminum foil, and baked.
While the casserole cooks, the topping is prepared by mixing the 3 ingredients together. This is then sprinkled over the casserole, and it cooks another 10 minutes with the foil off until liquid has thickened.
I left the casserole in longer than the instructions say, but the liquid never thickened for me. It was a very watery casserole, and the noodles were overcooked (probably because of the extra time I left it in trying to get rid of the excess liquid).
The flavor was good, but I wouldn’t make it again. The volume of liquid was a real disappointment, and the overcooked noodles were soggy and gross…almost mush, really.
I would definitely add the topping if you decide to make this, as it kicked it up a notch.
Mostly this is just a matter of mixing everything together in a casserole dish, with a little stove work to simmer the broth and soup together.
You’ll need chicken broth, condensed cream of mushroom soup, chicken thighs or breasts, frozen broccoli cuts, wide curly egg noodles, Swiss or Gruyere cheese (I used Gruyere), and if you decide to make the topping add bread crumbs, Parmesan cheese, and butter to the list.
Even though this casserole is supposed to be super easy because nothing is really cooked in advance, I’d recommend cooking the chicken in advance and possibly thawing the broccoli too. Both add a lot of moisture to the dish…too much, in fact. It was overly liquidy and the noodles got soggy.