Ingredients:

  • 12 oz wide egg noodles
  • 2 cups frozen broccoli florets, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked chicken breast, shredded or cubed

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add egg noodles and cook for 2 minutes less than the package directions.
  3. During the last 2 minutes of boiling, toss the frozen broccoli into the pot with the noodles.
  4. Drain noodles and broccoli well and set aside.
  5. Preheat the oven to 350°F (175°C).
  6. In a large mixing bowl, whisk together the cream of chicken soup, milk, melted butter, garlic powder, salt, pepper, and 1 cup of the shredded cheddar cheese.
  7. Fold in the shredded chicken and the drained noodle/broccoli mixture. Stir gently until every noodle is coated.
  8. Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  9. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly across the top.
  10. Bake for 20–25 minutes until the edges are bubbling and the cheese is melted.