Pour canned cheddar broccoli soup and these 2 ingredients over uncooked egg noodles into a 9×13 baking dish for a comforting meal people always return.

Cheddar Broccoli Noodle Casserole

Ingredients

• 1 (10.5 oz / 300 g) can condensed cheddar broccoli soup
• 2 cups cooked chicken, shredded or diced (or about 2 cups rotisserie chicken)
• 12 oz (340 g) uncooked wide egg noodles
• 2½ cups water or low-sodium chicken broth

Optional toppings:

• 1 cup shredded cheddar cheese
• ½ cup crushed buttery crackers or seasoned breadcrumbs
• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. Add the uncooked egg noodles to the dish.
4. Stir together the cheddar broccoli soup and water (or broth) until smooth.
5. Fold in the cooked chicken.
6. Pour the mixture evenly over the noodles, making sure they’re mostly submerged.
7. Cover tightly with aluminum foil.
8. Bake for 40–45 minutes, stirring once about halfway through if desired.
9. Remove the foil. If using cheese or cracker topping, sprinkle it over the casserole and bake uncovered for another 10–15 minutes, until bubbly and the noodles are tender.
10. Let stand for 5–10 minutes before serving.

Optional additions

• Frozen broccoli florets
• Sliced mushrooms
• Diced onion
• Garlic powder
• Black pepper
• A pinch of paprika or cayenne for a little heat

This casserole pairs well with a green salad, steamed vegetables, or crusty bread. It also reheats well, making it a good option for leftovers.