Cheesy Chicken & Broccoli Noodle Bake
  • 1½ cups shredded cooked chicken breast {I used store bought rotisserie chicken}
  • 2 broccoli crowns, cut into small florets
  • ½ stick unsalted butter
  • ½ cup flour
  • 10 oz garlic & herb cheddar, small dice
  • 3 cups milk {slightly warmed, I used 1%}
  • 12 oz wide egg noodles
  • salt & pepper
  • ¼- 1/3 cup Italian breadcrumbs
  1. Preheat the oven to 385 degrees.
  2. Cook the broccoli in a large pot of boiling water until just tender, drain with a slotted spoon and set aside.
  3. Place the egg noodles in the same pot of boiling water and cook about 3 minutes shy of the package cooking time. They will finish cooking in the oven. Drain and set aside.
  4. Using that same pot {all water dumped}, over medium low heat add in the butter and melt. Once the butter is melted which in the flour and cook for a minute.
  5. Stir in the milk and continue stirring until the roux is incorporated and smooth. Simmer for a few minutes until slightly thickened.
  6. Add in the diced cheddar and stir until smooth. Season with a little salt and pepper. Remove from heat.
  7. Add the chicken, broccoli and noodles into the cheese sauce. Stir until incorporated evenly. Pour the mixture into a baking dish. Sprinkle with breadcrumb and spritz a little olive oil over top to help the breadcrumb brown nicely.
  8. Bake for 25-30 minutes.
Recipe by LeMoine Family Kitchen at