Chicken Noodle Casserole: Comfort Food Any Time of the Year

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Stir Chicken Noodle Casserole ingredients together in a pan, then bake in a casserole dish until bubbly.

It's July and we're having our typical mid-south hot weather. Temps in the low 100's are the norm. Yesterday, though, there must have been a cloud because we only got up to 98. Time for some comfort food! This chicken noodle casserole is a great choice.

While I usually serve a lot of salads and hot-weather dishes this time of year, there comes a time when only comfort food will do. Besides, I was running out of groceries and didn't want to make a trip to the store. Here's what I decided to do with the one frozen chicken breast half that was in my freezer and the staples that were in my pantry.

Easy Chicken Noodle Casserole with Broccoli

1 chicken breast half, thawed
8 to 12 ounces of noodles, uncooked
frozen chopped broccoli, thawed (or cook in the microwave until almost done)
1 can cream of chicken, mushroom, or celery soup
1 cup milk
pepper to taste
bread crumbs
Parmesan cheese

Preheat oven to 350 degrees. Place the chicken in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until done. Remove the chicken, but save the water in the pan. Add enough water, if needed, to cook the noodles and bring it to a boil while you dice the cooked chicken. When the water comes to a boil, add the noodles and cook as directed on the package. When done, drain the noodles in a colander then return to the warm saucepan. Stir the diced chicken, thawed broccoli, cream soup of your choice, milk, and pepper into the noodles in the saucepan. Pour the mixture into a casserole dish that you've sprayed with nonstick cooking spray. Top with a sprinkling of bread crumbs (I used the Italian-seasoned variety) and a generous sprinkling of Parmesan cheese. Bake for 20-30 minutes or until bubbly. Remove from the oven and serve.

Feel free to adjust the amounts if you need more. One chicken breast half actually goes a long way in a casserole. I use frozen broccoli from a large bag; use as much or as little as you like, but the more broccoli, the healthier the result. If you use more noodles, use two cans of soup and two cups of milk.

Now, don't you feel comforted?

P.S. Make this ahead of time and freeze in a casserole dish to have one on hand for a quick dinner idea. Put it in the refrigerator in the morning then finish it off in the oven in the evening. Adjust baking time accordingly.

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