Chicken Casserole

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz wide egg noodles, uncooked
• 2 cups broccoli florets
• 4 tablespoons butter, divided
• 1 medium yellow onion, diced
• 8 oz sliced white mushrooms
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 2 cups shredded cheddar cheese, divided
• 1 cup crushed buttery round crackers
• salt and pepper, to taste

Steps

1. 1

   1. Preheat the oven to 375F. Grease a 9x13-inch baking dish with a little of the butter (taken from the 4 tablespoons).

2. 2

   2. Cook the egg noodles in a large pot according to package directions, but pull them 2 minutes early so they are slightly underdone. Add the broccoli florets to the pot for the last 1 minute, then drain well.

3. 3

   3. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the onion and mushrooms and cook 6 to 8 minutes until softened and lightly browned. Add the garlic and cook 30 seconds.

4. 4

   4. Add the chicken pieces to the skillet, season with salt and pepper, and cook 7 to 8 minutes, stirring, until cooked through and 165F inside. Remove the skillet from the heat.

5. 5

   5. Stir the cream of chicken soup, sour cream, chicken broth, and 1 cup of the cheddar into the skillet until smooth. Return the drained noodles and broccoli to the empty pasta pot (or a very large bowl), scrape the chicken-sauce mixture over them, and fold gently to combine. Taste and adjust the salt and pepper.

6. 6

   6. Spread the mixture evenly in the prepared 9x13-inch baking dish. Sprinkle with the remaining 1 cup cheddar.

7. 7

   7. Melt the remaining butter and toss it with the crushed crackers in a small bowl. Scatter the crumbs over the casserole. Set the dish on a rimmed baking sheet.

8. 8

   8. Bake uncovered at 375F for 25 to 30 minutes, until bubbly and golden and the chicken reaches an internal temperature of 165F. Rest 5 minutes before serving.