A delicious and comforting chicken and broccoli casserole, perfect for a weeknight dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect bake.
Grease a medium-sized casserole dish with butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
In a saucepan, melt the butter over medium heat and sauté the diced onion until soft, about 3 minutes.
Stir frequently to avoid burning the butter or onion.
Stir in the flour and cook for 1 minute to form a roux.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually whisk in the chicken broth, ensuring no lumps form.
Adding the broth slowly helps create a smooth sauce.
Pour in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes.
Keep stirring to prevent the sauce from sticking to the pan.
Season the sauce with salt and pepper to taste, then remove from heat.
Taste the sauce to adjust seasoning as needed.
Cook the egg noodles in boiling water for 6 minutes, then drain well.
Undercook the noodles slightly as they will continue cooking in the oven.
Spread the cooked noodles in the prepared casserole dish.
Distribute the noodles evenly for a uniform bake.
Layer the cooked chicken and broccoli over the noodles.
Cut the broccoli into small florets for even cooking.
Pour the prepared sauce evenly over the chicken and broccoli.
Ensure the sauce covers all the ingredients for a creamy texture.
Sprinkle the shredded cheddar cheese over the top.
Use freshly grated cheese for the best melting quality.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Let the casserole cool for 5 minutes before serving.
Cooling slightly allows the casserole to set and makes serving easier.
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