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Saturday, February 26, 2011

Chicken and Broccoli Casserole by Amy

1 package of medium-wide egg noodles
2 cans of cream of chicken soup
1 package of frozen chopped broccoli, thawed
1" thick chunk of Velveeta cheese
2 cans of all white chicken (in water) or cooked shredded chicken breasts (4)
1/2" thick slices of Velveeta
1/2 cup of milk
*Salt and pepper to taste (put in soup mixture)

1. Cook noodles according to directions - drain.
2. Mix soup, chicken and milk in saucepan - cook until warmed through.
3. Add Velveeta in chunks - cook until cheese is melted.
4. In a large bowl, combine noodles, soup mixture and broccoli.
5. Pour into a lightly, greased 9x13 baking dish - top with sliced cheese.
6. Place plastic wrap and heavy duty foil on top of dish and freeze.

Serving Day:
1. Thaw dish completely.
2. Uncover dish and bake at 375 degrees for 20 - 30 minutes.


  1. Very yummy! Thumbs up for everyone. Thanks for making it!

  2. Everyone loved this! tasted great!

  3. This was very well like by our family. Thanks for a delicious meal!

  4. We really enjoyed this this meal. Great ratio of chicken and broccoli.

  5. do you bake this dish before you freeze it ?

    1. No. This dish is baked after it is thawed.