Chicken Ramen Noodle Casserole
Quick and easy to make
Equipment
- 1 baking dish 13 x 9
- 1 chef's knife
- 1 paring knife
- 1 cutting board Meat-safe
- 1 sauce pot 3 quart
- 1 pair of tongs
- 1 mixing bowl Large
- 1 whisk
Ingredients
- 2 chicken breasts Boneless and skinless. Alternatively, use a rotisserie chicken.
- 3 cups chicken broth Low-sodium
- 5 sprigs fresh thyme
- 1 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
- 2 cups cooked shredded chicken Use a pre-cooked rotisserie chicken. Make sure to remove the skin and debone it before using.
- 1 8oz. bar cream cheese Softened
- 4 cups milk Whole
- 5 3oz. packages instant ramen noodles Roasted chicken flavor: reserve one packet of seasoning and discard the rest.
- 1 14oz. package frozen broccoli florets Thawed and patted dry
- 5 scallions Use the white and light green parts, sliced thin, reserve the tops for garnish
- 1/3 cup Italian-style breadcrumbs
- 1 8oz. package shredded Colby Jack cheese Substitute your favorite cheddar
- 1/4 cup Feta cheese Crumbled, This is optional
Instructions
- Instructions for Poaching the Chicken: Start by poaching the chicken breast in chicken broth, fresh thyme, Kosher salt, and fresh ground black pepper on low heat. Cook for 12 to 15 minutes. Transfer the chicken to a meat-safe cutting board. Using two forks, begin to shred the chicken.Instructions For Assembling The Casserole:Preheat the oven to 400°F.Place the ramen squares in a single layer covering the bottom of the 13 x 9 baking dish. If you need to cut one of the ramen squares to fit into the dish, that's fine. I used a total of five squares, as seen in the picture above.Whisk together the softened cream cheese, scallions, milk, and the 1 reserved flavor packet in a large mixing bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles, and then spread the broccoli florets evenly on top of the chicken.Next, evenly sprinkle breadcrumbs to cover the entire top. Add the shredded cheese evenly over the top of the casserole. In addition, I topped the casserole with Feta.Bake until the noodles are cooked through, the cream sauce is bubbly, and the cheese has melted, 30 to 35 minutes.Garnish with thinly sliced scallion tops. Allow the casserole to rest for about 10 minutes before serving. There you have it, my Chicken Ramen Noodle Casserole.
Notes
1) If using a rotisserie chicken, debone and remove the skin. Disregard the first five ingredients on the list above and the steps for poaching chicken.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.