Chicken and Broccoli Casserole

Preparation info

  • Difficulty


  • Makes



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Attend any Southern church fund-raising benefit, bereavement, informal weekend buffet lunch, or even wedding reception, and this is exactly the style of casserole that’s likely to be served—along with a couple of others. Leftover turkey and a different vegetable can be substituted for the chicken and broccoli, other cheeses might be used, and one or more herbs might be added for more intense flavor. Just make sure the cheese sauce is smooth, with no lumps, and that the casserole is served as piping hot as possible.


  • 4 tablespoons (½ stick) butter
  • 1 medium onion, finely chopped
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup shredded Swiss cheese
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped pimentos
  • Salt and freshly ground black pepper to taste
  • ¼ pound egg noodles, boiled according to package directions and drained
  • 3 cups cubed cooked chicken
  • One 1-ounce package frozen chopped broccoli, thawed
  • 1 cup pimento-stuffed green olives, drained and cut in half
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted


Preheat the oven to 350°F. Grease a 2-quart casserole and set aside.

In a large, heavy saucepan, melt the butter over moderately low heat, add the onion, and stir 2 minutes. Add the sour cream, milk, cheeses, pimentos, and salt and pepper and stir slowly till the cheeses melt and the sauce is smooth. Remove the pan from the heat.

In the prepared casserole, combine the noodles, chicken, broccoli, and olives and pour the cheese sauce over the top. In a small mixing bowl, combine the bread crumbs and melted butter, spoon evenly over top of the casserole, and bake till slightly crusty, 35 to 40 minutes. Serve hot.