This creamy chicken noodle casserole with broccoli is a quick, hearty dinner your family will devour. Minimal prep, common ingredients, and guaranteed clean plates.

If you grew up in the Midwest, then casseroles are a staple of life. This chicken noodle casserole is all-in-one combining protein, vegetables and pasta into one easy dinner. It's finished with a buttery crumb topping, which in my opinion is the best part!

We have other casseroles on the blog including this cheesy broccoli and chicken casserole, or this chicken crescent roll casserole which rivals any pot pie.

Of course, chicken isn't the only thing that gets the casserole treatment. This hashbrown casserole is one of our most popular recipes and can be served for breakfast, lunch, or dinner!

Ingredients & Substitutes

Here's what you'll need to make this recipe, plus alternatives so you can make it anytime with whatever you have on hand.

• Frozen broccoli - you can use fresh instead of frozen. You'll need to cook it before adding to the casserole. You can also sub other frozen vegetables such as peas, or mixed veggies.
• Cooked chicken - a great way to use up leftover chicken, but you could also use canned chicken breast or tuna.
• Egg noodles - the benefit of egg noodles is how quick they cook. But if needed, macaroni or other pasta can be substituted.
• Cream of mushroom soup - use any flavor cream soup you like (chicken or celery are good options).
• Milk - this is to make the sauce extra creamy. Non-dairy milk or chicken broth can be substituted.
• Ritz crackers - breadcrumbs or panko can also be used, or anything crunchy such as potato chips or crispy fried onions.
• Butter - if you don't have butter, olive oil is the next best thing.

Note: I like to crush my crackers for the crumb topping in a ziplock bag with a rolling pin. It's the easiest method for me. You can also use a food processor, or just your hands if you don't mind larger pieces.