Chicken Broccoli Casserole

 

Ingredients:

• 4 tablespoons salted butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 teaspoons black pepper
• 4 teaspoons chicken bouillon
• 4 cups water
• 2 cups half and half
• 4 tablespoons cornstarch dissolved in 4 tablespoons of water
• 24 ounces fresh broccoli florets, trimmed to bite-size if necessary
• 16 ounces wide egg noodles, cooked and drained
• 4 cups cooked chicken, diced or shredded
• 1 cup Colby Jack cheese, grated

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the onion powder, garlic powder, salt, pepper, and bouillon and cook for 1-2 minutes.
3. Whisk in the water and half and half.
4. In a small bowl, dissolve the cornstarch in 4 tablespoons of water. Whisk the cornstarch mixture into the pot.
5. Bring to a simmer and cook until thickened.
6. Stir in the broccoli florets and cook for 1-2 minutes, or until tender.
7. In the prepared baking dish, combine the cooked noodles, chicken, and broccoli/sauce mixture. Stir to combine.
8. Cover the dish with foil and bake for 30 minutes, or until the broccoli is fork-tender.
9. Remove the foil and sprinkle the cheese over the top. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.

Enjoy!