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Stovetop Chicken & Broccoli Casserole


Love chicken and broccoli casserole but it usually makes too much of a mess to make? This recipe is made in one skillet - no extra bowls or pans! Easy to make, and a family favorite.

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Rate this recipe 4.3/5 (35 Votes)


  • 8 ounces whole-wheat egg noodles
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
  • 1 (14- to 16-ounce) package frozen broccoli florets, thawed and chopped, if desired
  • 1 1/2 cups skim milk
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups shredded Colby-Jack or Cheddar cheese


Servings 6
Preparation time 25mins
Cooking time 40mins
Adapted from


Step 1

Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler.

When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


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