Chicken and Broccoli Noodle Casserole

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.

Chicken and Broccoli Noodle Casserole
Chicken and Broccoli Noodle Casserole

This dish is total comfort food! Shredded chicken breast and broccoli baked in the oven with egg noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! See more delicious Chicken Breast Recipes here.

Chicken and Broccoli Noodle Casserole

How to Store, Freeze, and Reheat Chicken and Broccoli Noodle Casserole

  • Store: Keep the casserole in the refrigerator for three to five days.
  • Freeze: Prepare the recipe through step 8. Pour the noodle mixture into a dish but leave off the breadcrumbs and cheese. Let it cool completely, and then wrap tightly with plastic wrap. Freeze for up to three months.
  • Reheat: Thaw the dish overnight in the refrigerator. Before baking, top with the parmesan breadcrumbs.


  • Protein: Swap the chicken for boneless thighs, rotisserie chicken, or leftover turkey.
  • Veggies: Use frozen broccoli to save time. If you don’t like broccoli or want to add an extra vegetable, here are some ideas: carrots, mushrooms, cauliflower, peas, or spinach.
  • Shallot: Switch out the shallot for an onion.
  • Noodles: Swap the egg noodles with another short noodle. You could also use whole-grain pasta.
  • Cheese: Sub cheddar for Colby jack or mozzarella.
  • Milk: Swap 1% milk with whatever milk you have in your fridge.
  • Flour: Sub whole wheat, white whole wheat, or gluten-free flour for all-purpose.
  • Herbs: Add fresh or dried thyme or rosemary.

Helpful tips to save time and money:

What I love about this casserole is that it’s inexpensive and easy to make ahead. Here are a few tips to make this chicken noodle casserole from scratch even faster!

  1. I buy chicken breast in bulk because it’s less expensive. When I get home from the store, I separate the chicken, placing some in my refrigerator to use right away and the rest in freezer bags to freeze for the future.
  2. To easily cook a few chicken breasts, cook them in your slow cooker. Pour enough water or broth over them to just cover and cook it on low for four to six hours. This method will give you perfect shredded chicken to use in other recipes throughout the week, such asenchiladaschicken salad, or stuffed peppers and only takes a few minutes to prep.
  3. You can also use rotisserie chicken and frozen broccoli to save even more time.
  4. Another tip is to cook the cheese sauce in a big dutch oven. You can then add the chicken, broccoli, and noodles to the pot and bake the casserole in the dutch oven, eliminating the need to dirty another dish.
  5. To make chicken noodle casserole ahead, prepare the recipe as instructed, leaving the breadcrumbs off. Then, refrigerate for a day or two until you’re ready to bake. Before putting the dish into the oven, sprinkle with the breadcrumb mixture.

noodles broccoli and chickenbaked noodles broccoli and chickenchicken and broccoli casserolefamily friendly casserole

More Chicken and Broccoli Recipes You’ll Love:


family friendly casserole
Print WW Personal Points
4.79 from 74 votes
Did you make this recipe?

Chicken and Broccoli Noodle Casserole

313 Cals 27 Protein 31 Carbs 10 Fats
Prep Time: 10 mins
Total Time: 50 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.


  • 6 oz egg noodles, or no-yolk
  • 2 tsp oil
  • 4 cloves garlic, sliced thin
  • 12 oz fresh broccoli florets, chopped
  • 1 tbsp butter
  • 1 medium shallot, minced
  • 3 tbsp all purpose flour
  • 1-3/4 cups chicken broth
  • 1 cup 1% milk
  • 12 oz cooked shredded chicken breast
  • 4 oz shredded reduced fat sharp cheddar, Sargento
  • cooking spray
  • 3 tbsp shredded parmesan cheese
  • 2 tbsp seasoned breadcrumbs, I used whole wheat


  • Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
  • Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
  • Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
  • Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
  • In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
  • Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
  • Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
  • Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.
  • Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.


Serving: 1-6th, Calories: 313kcal, Carbohydrates: 31g, Protein: 27g, Fat: 10g, Sodium: 256.5mg, Fiber: 4.5g, Sugar: 2.5g
Keywords: casserole recipes, chicken and broccoli, Kid Friendly

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. Too much work for the end result. My casserole was bland and dry.

  2. A household favorite! I just toss the broccoli in with the egg noodles in the last couple minutes of cooking to save time while I make the sauce.

  3. Yum and kid approved.  A little time consuming, but if it gets my 4 year old to eat broccoli then I will make it again!

  4. Turned out wonderful! My 8 year old finds broccoli relatively inoffensive, but by no means does he seek it out or request it. He LOVED this, and asked me to make sure to leave a positive review!

  5. Just made this for our family and it was very good!  1/2 the pan eaten by just my husband and I. 

  6. I made this dish tonight and followed exactly. I didn’t have read crumbs so I used French fried onions. WOW! Wonderful!

  7. Would you still use just 6oz of pasta for a non egg noodle? I I’m thinking about farfalle or ww penne but that seems like to small a measurement…any recommendations would be appreciated 🙂

  8. Very delicious. We loved it. Very time consuming and a lot of dishes. Worth the trouble.

  9. A little time consuming but so delicious

  10. Great recipe! Only made superficial changes to make it easier
    1. bought a rotisserie chicken and shredded that
    2. used half and half instead of milk since that’s what I had
    3. used a small onion instead of shallot (grocery store never has shallot)

    I do like to add more seasonings. Tried it with thyme the first time which was okay, this time I added paprika which was perfect

  11. My whole family loves this recipe. It’s also super easy to make and perfect for a weeknight supper. 

  12. Made this a day ahead using whole wheat penne pasta and whole whole wheat flour. Highly recommend. My toddler and picky husband really enjoyed it, too!

    • Did you cook it all ahead of time and re-heat? Or just prep and then cook the next day? Trying to figure out if I can prep this morning and cook this evening. Thanks!

      • I have made it hours ahead of time, covered, and refrigerated. Take out of the fridge about 15 minutes before putting in the oven and bake about 15 minutes longer than the recipe calls for and it turns out perfect.

  13. This was delicious as I followed the recipe exactly! The sauce looked a little thin at first, but thickened up perfectly. It is similar to her tuna noodle casserole, but is a great alternative since I live with a tuna hater 🙂 Always so surprised at how tasty her recipes turn out with such simple ingredients.

  14. Mine came out so dry 🥺

  15. Tastes good but no way I could prep it in ten minutes.

  16. My husband actually liked something I made! This casserole is in the rotation for sure. 

  17. Hi! I have a large family. Can this be doubled pretty easily?

  18. I made this for my daughter and son in law, to stash in their freezer. She’s expecting and has developed gestational diabetes, so I swapped in chickpea pasta which worked great. My son in law is lactose intolerant, so I also subbed in non dairy milk and cheddar and nutritional yeast for the parmesan. They raved about it. I poached a couple of chicken breasts, then the best hack ever to shred them–toss them in the bowl of your electric mixer and let it do all the work!

  19. I tried this the other night, and it was a big hit! The kids asked for seconds and to have some packed for their lunch the next day.

    I made one small change by substituting the chicken with left over turkey. Definitely a keeper!

  20. This is a favorite of mine! I miss casseroles with cream soup so much and this is just as good. I used whole wheat egg noodles and I can’t tell the difference.

  21. New family favorite!

  22. This is so good. If you are like me and want a bit of spice for sure add some Frank’s to the sauce.

  23. Made this last night and it was a hit with the whole family. Question: If using frozen broccoli can I skip the step to sauté the broccoli?  I’d like to eliminate a step (and extra pan to wash) to make this a little more weeknight friendly! 

  24. This recipe is delicious. I cooked the chicken the night before in the slow cooker in some chicken broth and it cooked perfectly. I cannot wait to make this again!

  25. I just made this and it’s incredibly delicious. It takes me back to the good ol church potluck days but without feeling heavy and lethargic after. 
    Amazing recipe and thanks so much for sharing this with us. We’ll be making this weekly! 

  26. It’s unfortunate that you can’t edit recipes when you’ve imported them with the PP button! This would be 0 pts for me if I used whole wheat egg noodles. 

  27. Loved this dish. Added some mushrooms just because I had a bunch of them. Will make this again and again for sure. Very flavorful.

  28. Hi, my mom and sister are gluten sensitive, so I usually use gf pasta, but I was wondering if I could thicken the sauce with cornstarch instead of flour? Any tips for the sauce using cornstarch, please? Love your recipes! Thank you so much!

  29. What are the weight watchers points?

  30. My whole family loved this! So comforting and delicious.

  31. Can this be frozen?

  32. This is a family favorite and we’ve have been enjoying it for a few years. Delicious comfort food! I actually prep two at one time and freeze one before putting on breadcrumbs (thaw in fridge overnight and remove from fridge for 30 mins before baking)!

  33. I cooked the chicken and broccoli casserole. I used rice milk instead of regular milk. I also added a few Triscuit Original Crackers into the food processor and sprinkle them all over on the casserole. It came amazing! Thank you very much for the recipe. 

  34. The WW Personal Points button is everything!!!  Thanks for adding that!  This has been added to my plan for tonights dinner.  I can’t wait to try it!  Thanks Gina!!

  35. Hi Gina , Since you are not affiliated with WW , can you still leave the old ww points ( smart, points plus , etc ) on your older recipes .. Obviously , you wont be able to do that with the new program calculations . Or at least include whether the fat is saturated , etc . The above recipe just says : fat . Many of us use the old point systems on other weight tracking apps . Such as ” I track Bites “.

    Thank you for all of your hard work .

  36. For some reason the ww points aren’t showing up

  37. The Personal Points button is awesome! Thanks!

  38. I am trying to put the recipe in my app do you know the saturated fat and added sugar so I can figure out the points?

  39. On my regular rotation for years. Made a few tweaks but otherwise, the same. Husband actually requests this often. So good. I use Land o Lakes light butter with canola oil for a buttery taste instead of the oil. Oh, & thanks for the PP button. Lifesaver!

  40. Can you sub chicken for another protein – we don’t mix dairy with meat

  41. Thank you Thank you Thank you for including WW Personal Points!

  42. Oh boy. There are no points listed. 

  43. Just when I thought I couldn’t love Skinnytaste’s meal plans and recipes any more. . . Thank you! Thank you for the WW Personal Points button!

  44. Recipe looks great but like others, the fact that you have dropped the calculations for those of us still following the older Points program, make it impossible to use. I don’t think you are actually supported by WW so your continuing to include the point values for Blue, Green and Purple (?) would allow more of us to continue to use your wonderful recipes. Thanks.

  45. LOVE, LOVE, LOVE the WW Personal Points button! Thank you.
    You “ROCK” Gina!

  46. Where is this PP button everyone is talking about? I dont see it.

    • If you scroll down to the recipe on the right where the picture is right below the picture it says print and then  has the PP button

  47. Hello I havent made the recipe for the chicken , broccoli and noodle casserole. I do plan on making it this week . Sounds yummy and I have left over chicken. I did click on the the WW personal points but nothing would pull up. Is it not working yet ?

    Thank you

  48. Yes, please please also link the Personal Points to the Canadian Weight Watchers site!!

  49. Hi, I am on WW Belgium and the link does not work to calculate the points, is there a possibility to leave the old green/blue/purple points on your recipes too? I kinda made my new profile similar to the green plan I was on before so I could get a rough idea of the points by just looking at the green points…
    Thanks in advance!

    • That is a great idea. I really wish WW would go back to the colors, it was so much easier than having to do this calculation on every recipe. Many recipes already had the points on them.

  50. Hi there, agree….if able, can you link the personal points to the WW Canadian site as well. Your recipes are used daily in our house.

    • On my regular rotation for years. Made a few tweaks but otherwise, the same. Husband actually requests this often. So good. I use Land o Lakes light butter with canola oil for a buttery taste instead of the oil. Oh, & thanks for the PP button. Lifesaver!

  51. The WW Personal Points link only goes to the American site, will you link it to the Canadian Weight Watchers as well? Thank you! Love your recipes!

  52. LOVE the WW PP button! Thanks so much – can’t wait to make this 😋

  53. I haven’t made this but love that WW points are calculated. T

  54. Delicious 

  55. I found this while looking for a recipe to use up my leftover egg noodles and chicken! I steamed frozen broccoli, and I did add a little extra salt and pepper to the white sauce. My picky eater loved it, and the whole family requested that it be added to our rotation. 🙂

  56. If using gluten-free flour what changes need to be made?

  57. After reading the others’ helpful comments, I made a couple of adjustments. I added a little dried thyme (got that idea from your scalloped potatoes au gratin recipe) and a pinch of red pepper flakes when I added the chicken broth. I also skipped the olive oil and instead microwaved the broccoli for a couple of minutes, and instead added the sliced garlic to the melted butter, cooked it for a minute or two before added the minced shallots. My hubby loved it, and it was total comfort food. Serve with a simple green salad and you have dinner.

  58. I was wondering if this could be made the night before baking?! With a busy schedule, it is always a convenience to make meals the night before and have the hubby throw it in the oven before I get home from work! Thanks in advance!!

  59. I wish your recipes told the serving size.

  60. have made this a few times and it is a family favorite now. I use Rice on occassions that I don’t have the no yolk noodles available. However, although you mention garlic you are not showing in the recipe directions on when to use it. I did assume it was during the melting of the butter and the shallots

  61. Quick and easy to make. We subbed in canned chicken breast and frozen broccoli. Even mom, who is picky about casseroles, really loved it!

  62. Made this years ago. Came across the recipe & thought I’d try it again. I use some shortcuts however. Steamer bags for the brocolli, just until it softens. I purchase rotisserie chicken breast already pulled from the bone at my grocer. I use the same pot to combine the ingredients after I boil the noodles. So good. Will keep this in my rotation.

  63. Can this be frozen at any point?
    I’m planning to try this with some of our leftover turkey.

  64. This is one of my favorite recipes. A family full of fairly picky eaters all love and ask for it. I’ve made it for years without any changes, except the time I was low on broccoli and made up the difference with cauliflower (which is also fantastic in the casserole). Thank you Gina for such consistent, delicious recipes that are so varied yet very family friendly.

  65. Made this tonight and it was a hit!!

  66. Excellent!

    Gina, you may wish to check the link to cooking the chicken. It didn’t work for me. Thanks!

  67. For me, this was one of the more “involved” recipes that I’ve tried. I felt very uncoordinated making it- BUT my picky husband liked it and it will be added to our dinner rotation. Thank you!

  68. Any suggestions for a alternative for the milk 

    • I substitute light or unsweetened almond milk in just about every recipe that calls for milk and it always turns out just fine. Plus it usually brings the calorie count down! I will be trying this particular recipe later this week or next week and will be subbing with almond milk. Hope this is helpful!

  69. I’ve made this 3 or 4 times and it never disappoints!
    Definitely works well with rotisserie chicken and I have been using frozen broccoli florets. Fresh would be better, sure, but to reduce trips to the grocery store during the COVID-19 pandemic, I’ve been freezing lots of things and capitalizing on how much use you can get out of a whole chicken (I usually make the ST chicken stock with the bones etc… and add the ends and skins of veggies that I save in a freezer bag, I find the regular recipe needs a bit more veggies).

    Someone asked about frozen broccoli in a previous comment, so I thought I’d share. I’ve been letting mine thaw out in the fridge in a bit of water, draining once thawed, chopping (pretty intuitive). Instead of cooking them covered for the 3 minutes with the garlic and oil, I simply give em a quick toss to crisp them up a little on the outside and still get the garlic and oily goodness, then remove them. Works pretty well!
    I’ve also taken to cooking this all in my ceramic-coated dutch oven so I can just go from stove to oven, very slick!

  70. My very picky family loved this. Only problem for me was it says total time is 50 minutes and it easily took me double that.  Next time I will get a rotisserie chicken or use leftover chicken from another recipe. The recipe is so good but I put more chicken and cheese in it. Yummy!

  71. Another winner! Loved it! Thanks, Gina!

  72. Super easy and family favorite after the first try! The fam even loved it before it was baked if you wanted to skip the baking part for a super fast weeknight meal. Another great recipe! Thank you!

  73. Super easy to make. Very tasty! Added mushrooms too! 

  74. I only have frozen broccoli! What do I do? 

    • Even though this comment is old I will reply in case anyone is wondering the same thing. Frozen broccoli can get cooked almost all the way and then added as normal.

  75. I made this as directed. Didn’t use all low fat cheddar as I ran out. Added some salt and pepper to the sauce mix, too. This is a keeper!

  76. Looks Great and a simple and an Amazing dinner dish.

  77. I made this – I used a little bit more chicken as well as little bit more noodles…my husband and I loved it..I didn’t use shallot or onion – can definetely add whatever you like to it to make to order.. I will make it again!

  78. Delicious.  I can’t believe this was a skinny recipe. The whole family loved it!  I didn’t have shallots so I used diced onions and it turned out fine.  Definitely will make again.

  79. Is it 6 oz of cooked or uncooked pasta? 

  80. Made this tonight using elbow pasta, since I didn’t have egg noodles and it came out great. I was able to keep it to just the saute pan and one pot (made the sauce in the same pot as I boiled the pasta).

  81. This was delicious!! We loved it Next time I will make ahead and pop in the oven when I get home. Used rotissere chicken…..YUMMY

  82. This was really delicious. Five year old grandson liked it… got thumbs up from the whole family. I do agree that there were a lot of steps and pots , but over all it was worth it. 

  83. Made this tonight, my picky eater loved it & teenager too, barely any leftovers! Added some carrots and used onions for shallots. There were lots of steps to this dish but good for a weekend meal or prep ahead then bake.

  84. I was looking for some comfort food and this really hit the spot! Thank you  for such delicious recipes Gina!

  85. My whole family loved this recipe! Only thing I changed was that I used whole milk. Thank you for such wonderful, healthy recipes! 

  86. Would the green points be the same as the blue?

  87. Made this last night and it was delicious! 6 servings quickly became four….
    I used onion instead of shallot, and added some mustard powder and garlic powder to the roux. This one’s a keeper!

  88. First time making this…it was easy to assemble once everything was cooked, shreddded and measured..I added a handful Of shredded carrot to the broccoli and one and a half times the chicken… I have protein eaters in my house😊
     Was very tasty, and I don’t feel full like most casseroles .

  89. Both my husband and I loved this recipe. I made it as directed and it was perfectly delicious!

  90. What would the point value be if konjac noodles were subbed for the pasta?

  91. Could this be cooked in an Instant Pot or can you only cook it in the oven?

  92. CAN you use boneless thighs or does it haven’t to Ben chicken breast?

  93. I just made this over the weekend and it was delicious. I was surprised how much the recipe made, we are going to enjoy the left overs!!!!

  94. I really enjoyed this recipe. Yes there is a lot of steps involved, but it is a yummy combination. I did add in some additional minced garlic and for the chicken when sauteing it, and into the sauce mixture. I did not use diet cheese-bleh. It doesn’t melt well for me. I did use the no-yolk brand ‘dumplin’s’ noodles and they worked really well for this casserole.

    My kiddos, 8 & 3, also really like it. Will make this again.

  95. I’m wondering about the quantity of shallots. Do you mean one whole shallot bulb, or just one clove of the bulb? One medium shallot seems like a lot.

  96. I added light laughing cheese to this recipe and it was good!!

  97. Although I have enjoyed many of your recipes, I, too, found this very bland. 1 tablespoon of butter was inadequate to make the roux. Everything took longer to cook than stated. It had a lot of steps and a lot of dishes to wash when finished. Unfortunately this is a thumbs down.

  98. I made this tonight. It was delicious. I added red pepper, peas and mushrooms. Everyone loved it. 

  99. I can make this a ahead meaning I put all the ingredients once ready I to the 13×9 pan and stick it in my fridge until I’m ready to bake it? I’m trying to make this today

  100. This was delicious! I used buttermilk, as someone suggested; otherwise I followed the recipe as written. Will definitely make again. 

  101. Fairly easy to make, but I found it pretty bland.

  102. We loved this! HH really liked a lot!

  103. This was delicious! I made it with leftover turkey from Thanksgiving, but followed the recipe for the rest of the ingredients. We loved it! 

  104. Is this 1 cup serving

  105. I never leave comments on anything, however I am on this. I made this last night after thinking about this recipe all day and I AM SO GLAD I DID. It was DELICIOUS! This will be a weekly meal for me. YUMMY. Indulgent and healthy at the same time. Paired with a side salad, very very filling.

  106. So good you should probably double the recipe because everyone will want seconds!

  107. Yum, yum, and more yum! This is comfort food at its finest. A total crown pleaser. We will be making this over and over. Thanks again Gina!

  108. Is this freezer friendly prior to baking? Thinking it would be a nice drop off when friends have new babies…

  109. I haven’t made this yet. Can it be frozen prior to baking? I’d just add bread crumbs and cheese until ready to bake.

  110. Made this for dinner tonight and paired it with a green salad. Another Out Of This World dinner recipe by Gina!  It was DELICIOUS!!!! The juggling with the various prep dishes is a small part for a great meal.  THANKS AGAIN, Gina!  Michael

  111. Great recipe, I have made this a few times now.. Althiugh the first time made as the same recipe here!
    But I don’t see the need to go through all the steps,! Made it all in one pan but saute 4 big cut up chicken brest, with more garlic, and seasonings. 

    Instead of using reg milk, I used 1% Butter Milk it taste richer., and made a white sause with out all The calories. Used very little flour.. using the buttermilk  made all the difference in this recipe.
    I also added in more fresh garlic, mushrooms sliced, allot of asparagus tips, and broccoli . Used more graded organic cheese , and fresh parm cheese..
    Do not use cooking sprays,, used organic pastured butter to grease  a very Large pyrex and also add to recipe, with cheese inside, &  on top… then put in oven .
    Wonderful dinner with salad, 

  112. Great recipe, I have made this a few times now.. Althiugh the first time made as the same recipe here!
    But I don’t see the need to go through all the steps,! Made it all in one pan but saute 4 big cut up chicken brest, with more garlic, and seasonings. 

    Instead of using reg milk, I used 1% Butter Milk it taste richer., and made a white sause with out all The calories. Used very little flour.. using the buttermilk  made all the difference in this recipe.
    I also added in more fresh garlic, mushrooms sliced, allot of asparagus tips, and broccoli . Used more graded organic cheese , and fresh parm cheese..
    Do not use cooking sprays,, used organic pastured butter to grease  a very Large pyrex and also add to recipe, with cheese inside, &  on top… then put in oven .
    Wonderful dinner with salad, 

  113. I’ve made this several times and I like it.  I only give it 4 stars instead of 5 because there are so many steps and it creates a lot of dishes.  I  find that 1 tbsp of butter is not realistic for the step where you make a roux – I can’t get 3 tbsp of flour to absorb into 1 tbsp of butter so I end up using 1.5 tbsp of butter and adding a tiny bit of the chicken broth early so the whole thing doesn’t start to burn.  The flavor is good and my husband loves it. 

  114. I’ve made this dish multiple times and we love it! I just double everything for leftovers for lunches all week 🙂

  115. I had some leftover turkey from Thanksgiving in my freezer and the black bean protein pasta from Trader Joe’s to try, so this recipe really fit the bill! I added a pint of sliced baby bella mushrooms with the (extra) garlic and use coconut milk, but everything else was by the book. Outstanding.

  116. I wrote the recipe up in the new weight watchers free style and it came to 10 points not 8 points like stated.  Please correct the points.

    Very easy to make, looks delicious and know anyone who makes it will love it!

  117. Just made – It was soooooo good-

  118. I forgot to pick up a rotisserie chicken so i grilled a couple chicken breast with some pepper and then shredded. I would have preferred the rotisserie chicken though…faster and more flavor. I added cauliflower and fresh cracked pepper.

  119. I love this recipe.  Today I changed it up by substituting the noodles for cauliflower rice.  It turned out great!  I also substituted almond mil for the skim milk.  By my calculations, it comes out to 6 smart points per serving.  

  120. Hi!!  You may have already answered this and if so, I am so sorry!  When your recipe calls for 6 ounces of noodles, does that mean cooked or uncooked?  Thank you!

  121. I thought this was just ok.  I made it on a weeknight and it was too many pots and steps, making for a lot of cleanup.   After eating it, I’m certainly less enthusiastic about it, especially compared to some of the other readers.  

  122. Pingback: Slow Cooker Cabbage Roll Casserole | Weight Watchers Friendly Recipes

  123. What if I want to double the pasta? Should I double the sauce?

  124. My boyfriend and my parents love this dish! They always ask for it even though I haven’t made it in years because I became a vegetarian. I will try to this again with fake chicken & veg. broth for my boyfriend and I and real chicken for my parents. It is really good. I think I usually put a small dollop of cream cheese in with the sauce and it turns out nicely. I haven’t had a problem with it being bland!
    Thanks! :]

  125. I just made this tonight and we all agree it was very bland and barely had any flavor. For all the time I spent in the kitchen it’s not worth it.

  126. I use this exact recipe but replace the Chicken with 3 cans of Albacore white tuna and a can of LeSeur Very Young peas and make this as a tuna noodle casserole – we have made it just about every week for the last 2 months – everyone in our family LOVES it and it's great for leftovers too!

  127. I entered it into the WW recipe builder today and came up with 14 Smart Points for a 1/6 serving.

  128. Made this tonight. A bit disappointed. Not much flavor and too dry. Don't know how to make it more creamy without adding more calories.

  129. This was incredible! Thanks for another great recipe. Used sweet onions and added low fat mozzarella since that's what I had on hand. Added nutmeg before baking. Delicious, and very filling.

  130. Anything with broccoli and cheese works for me. Thanks for posting, I shared this on my May real food meal plan.

  131. I made this last night with vanilla almond milk and I'm sure it changed the taste of the dish lol. Next time I will be sure to use regular milk…do not make the same mistake I did lol.

  132. do you think this can be made with spaghetti squash instead of pasta?

  133. I made this tonight and it was DELICIOUS!!! will definitely keep this in the rotation. Even my not so broccoli liking hubby ate every last scrap!
    Question though – when you fry the shallots in butter (i only had onion), then add the flour and continue cooking for a few minutes, mine only turned the bottom of my pan dark brown and didn't do anything else to the flour coated onion. is it necessary to keep cooking after, or am I doing it wrong? thanks so much Gina! you helped me lose 35 pounds 2 years ago and are still helping me keep it off 😉

  134. This really is so amazing! The flavour is unreal.

  135. am i able to freeze this in a casserole dish once prepared and just defrost and bake it when ready to have for dinner? if so, how long do you think i'll be able to keep it frozen?

  136. also could I use mozza cheese instead of the sharp cheddar

  137. do I cook the chicken on low or high in the crockpot

  138. I love this recipe. For my chicken I buy a few boneless skinless thin chicken breasts, season them with salt pepper and a little drizzle of olive oil, then I just roast in the oven on a sheet pan at 400 degrees for 25 minutes. When the chicken is cooked enough I just cube it!!

  139. It's snowing here… 🙁 And I wanted something comforting, cheesy that wouldn't break the bank.

    Gina to the rescue! It's currently baking (with an extra 2 ounces of Sargento reduced fat sharp cheddar) and I can't wait to dive in!

  140. Just made this last night & it was a hit! The biggest timesaver for me was using my biggest, deepest skillet & once I combined everything together in the pan, I just tossed it in the oven as is with a little extra cheddar on top (plus the parmesan & bread crumbs) – turned out yummy & the cheese got gooey around the edges of the pan. Delish!

  141. I thought I had chicken in the freezer, but don't. Do you think this would work well with tuna? It seems close to your Skinny Tuna Noodle casserole, but I've never combined broccoli and tuna.

    • My family always makes this recipe with Tuna and I add peas – it's so much better in my opinion as a tuna noodle casserole – so much more flavor – I know your post is old but if you have not tried this as a tuna noodle – give it a shot – we have made it every week for 2 months now. So good.

  142. Although a little labor intensive and dish heavy for my tastes, it was a hit with the entire family, including all three kids. I will definitely make it again although I think I will make the chicken the night before!

  143. I made this for the first time tonight and it was a huge hit! No leftovers! My 9 year old said, "They should call this Chicken and Noodle Deliciousness!"

  144. I have made this several times now and it is so easy and taste amazing. My ill brother requested this a couple times which is very rare consider how picky he is. Thank you so much 🙂

  145. Making this tonight and forgot to get a shallot at the store… Could I replace with yellow onion, or would it be best to just leave it out?

  146. Made this tonight and it was amazing! The only thing I did different was I added some spinach along with the broccoli because I wanted some more green! My husband said I have to make this more often! Thanks for such great recipes!

  147. It's in the refrigerator to bake up tomorrow night for kids and babysitter. We will all enjoy leftovers the following day. Smells wonderful!

  148. Amazing! I estimated the amounts and did not have shallots on hand. I used Dreamfield penne to cut down on carbs. Came out great. Be generous with the breadcrumbs for extra crispiness. I think this will be a midnight snack too!

  149. I made this last night & my kids tore it up!! Doing this one again for sure! Thanks so much.

  150. This was a fantastic meal. I just made it for the first time tonight, substituting the regular all-purpose with whole wheat flour. It tasted divine. Thanks for providing such a great site with easy, healthful meals and consistent feedback. You always answer the right questions. I love it!

  151. This was so yummy! It is now a family favorite, and I bet we will make it monthly if not weekly. Thanks so much for your site- I meal planned this week and 3 of my 4 recipes were yours!

  152. I am a picky eater, as well as the rest of my family and have a hard time finding healthy meals we all like. This one is a HUGE hit my family and we absolutely love it. I am prediabetic so for the past I use Dream Fields, which has only 5 digestible carbs per serving. It tastes great and still low fat and low carb. I have tried other recipes from this website and love them

  153. This recipe is tastefully terrific. Since garlic burns quickly, I added my broccoli to the skillet first and then added the garlic. I also made a vegetarian version…YUM!

  154. Just made this and it was fantastic! Highly recommend it!

  155. This was awesome. My family loved it, even a one year old and two year old. Thanks for sharing.

  156. Silly question…how many cups is 12 ounces of chicken? I cant figure out how to measure how much chicken to put in.

    • it depends on how finely you shred the chicken. finer pieces = fewer cups.
      i just measure out 12 oz ahead of time (perdue perfect portion chicken breasts really help with this) and then shred it after i cook it.

  157. Made this for dinner tonight, it was great!!

  158. Super recipe. Very tasty. Does not freeze well, unfortunately. I live alone, so I like to cook and freeze…so I can have fun doing something else!

  159. A little confused on the serving size?
    This looks delcious, just want to know how much I can have!


  160. This was fabulous!!! I made it exactly like you said, but we did add Sriracha Sauce with it and it was amazing! We are now addicted to that sauce after having it for the Asian Glazed drumsticks!Thank you for taking the time to post amazing recipes!

  161. This is definitely going on the "to try" list, and that is a great tip about the shredded chicken!

  162. I've made this twice already, the family loves it. Thank you for all your recipes!

  163. This was fantastic! I doubled the broccoli and used diced grilled chicken in place of shredded, because I didn't have any on hand. It was PERFECT for a cool winter night.

  164. Tried it, loved it. super easy. We also substituted whole grain pasta and whole wheat flour for added nutrition benefits 🙂

  165. I made this tonight with cubed ham instead of chicken and my kids really liked it! Thanks, Gina!

  166. This is currently in the oven. I am struggling with WW but am getting annoyed because I cannot find lower fat cheddar etc here in Victoria, BC. Same with the reduced fat gorgonzola for one of the salads 🙁

  167. Making this as we speak! Let you know how it goes –

  168. I don't really like minced garlic or shallots so can I just make the make this with garlic powder and onion powder? Or is there any other suggestions? Also, what size casserole dish should I be using and do we cook the chicken on high or low in the crockpot? Sorry for all the questions. I hardly ever cook, with the excetion of 4 other recipies from this site.

  169. I just made it!! It's delicious. Hubby and 3 year old loved it too! A keeper!

  170. I made this on Saturday and it was so yummy!!! I am definitely going to make it again. Thank you for the recipe.

  171. I am just learning how to cook (at 33 years old?!) and I find your recipes so easy to follow and I get really excited to find what I am going to try next. THANK YOU for making me want to cook!

  172. I made this tonight with some changes mainly because of what I had on hand due to Hurricane Sandy. I used leftover chicken from a rotisserie chicken we made on the grill Sunday (before it started raining), reduced fat mozzarella and colby jack cheeses, frozen broccoli and regular egg noodles. Surprisingly I had a shallot and fresh garlic cloves on hand. I didn't have breadcrumbs so I didn't top it. It was delicious, the hubby LOVED it.There's only about 1/4 left, not enough for a full lunch serving, LOL.

    I LOVE your site, it's my first stop when looking for a recipe!!

  173. Made this today. While it takes some time, it is totally worth it. Next time, I will split the recipe between 2 casseroles since I don't cook for a large family. I will freeze one (before baking).

  174. I made this tonight and it was great!! I didn't find it too time consuming at all and it was very yummy–this is going in our rotation 🙂

  175. I want to like this recipe – I really do. But unfortunately it is not very family friendly. It takes way too long, involves way too many components, and results in way too many dishes. Who has time for all of that when you have a family to feed?? Also, listing the recipe in paragraph form is a huge no-no. From one chef to another, can you please post your recipies in list (step by step) format? That way I don't have to keep re-reading your paragraphs over and over to catch my place again when I'm in the middle of cooking. Thanks.

    • I just copy and paste the text in a word document and number it myself. It doesn't take that long.

    • Funny. 🙂 I thought this was VERY family friendly, because a) I can use leftovers and b) I can make it ahead. On Sunday, I roasted a chicken. On Tuesday, I served broccoli and noodles with our dinner and made extra. Then, I made up the casserole last night, using the leftovers. Most of the work was already done, so it took no time at all. (Since the broccoli was already cooked, I skipped that step and just added the garlic with the shallot.) Tonight – just cook it! I LOVE this type of recipe. More like this, please!!

  176. Made this tonight and it was delish. I used the Veggie Rotini (zucchini and spinach flavored) and it was so great. My husband ate tons of it…going to double the recipe next time! Has anyone ever frozen this?

  177. Is it really 6 oz of noodles, or should it be 16 oz? Thanks!

    • 2 oz dry = 1 cup cooked, so 16 oz would be 8 cups of cooked pasta, a bit much! 6 oz = 3 cups cooked, which is enough given the broccoli and chicken also in the dish.

  178. I have tried a few of your recipes and they have all come out great! We had this for dinner last night and my husband loved it! Thanks!!

  179. just found your website and tried the recipe (all with regular ingredients that i had on hand… ) and yummy for my tummy! thanks so much will be browsing to try out some more. thanks so much!

  180. i did it and it was amazing!

  181. just made this tonight…delicious! i added sun-dried tomatoes because im obsessed and they really added some great flavor! will definitely make this again!

  182. Just made this and it was great, my son even liked it!

  183. So it's 8 pts for 1/6th of a cup???

  184. Is there a place in this process where you could freeze the casserole? I was thinking of making it for a new mom!

  185. I decided to try this last night because I am looking for healthier recipes to get away from our "Taco Tuesday" routine. Husband and I loved it!!!! Used No-Yolks and added a 1/2 tsp black pepper when making the broth/milk/flour sauce just to give it a bit of spice. It was husband approved (and my husband is a Meat and Potatoes guy). I will be making this again!

  186. Loveee this! I used whole grain pasta and probably a bit more cheese than you, but it was so good. Thanks!!

  187. So delicious! Thanks for the recipe!

  188. I made this a while back and it was AMAZING! Well well worth making again and again. Yummy!

  189. I made this yesterday. It was very good but I probably won't put it into my meal rotation. It put me in mind of tuna noodle casserole which I can't stand. My family enjoyed it though.

  190. I just made this and it amaaaaazinnng! om nom nom 😀

  191. What is 1/16th serving ??

  192. Can you use frozen broccoli?

  193. I made this the other day. There were no shallots at the grocery store so I used 1/2 a red onion instead. It was a big hit! I loved it! I may take the soup-base recipe (chicken broth, cheese, flour etc) and use it with potatoes or broccoli to make some soup. I had to try it as I was making the recipe and it was so good!

  194. I didn't have any noodles, so I used rice. We will see how it turns out, it is in the oven now! Smells good!

  195. Made this last night. SO good. A little time consuming but easy none the less. The only changes I made: I used unsalted butter, and just added salt later, used unsweetened almond milk and used the Purdue marinated chicken breasts. I also grilled them on the George Forman and shredded them after. Everything about this was amazing, the fiance said 'its the best thing I ever ate'… it probably isn't but it was damn good!

  196. Made this last night with farfalle noodles, and substituted skim milk for the 1%. The sauce was thinner than Gina's, but it was still wonderful. Even with rotisserie chicken, though, prep time was about an hour, probably because I'm a klutz at shredding chicken! I'll make it again, though, because for the two of us, there's plenty for at least one more meal!

  197. Thank you for posting this! Love casroles as they are so easy for me to make – can't wait to try this out!

  198. Anybody have any idea of what I could serve as a side dish with this? I always have a hard time figuring that out when you have a main dish that already has protein, starch, and veggies. Help??

  199. Wow, I can't help drooling. I just love the Chicken and Broccoli Noodle Casserole
    Well done!
    If you submitted your Chicken and Broccoli Noodle Casserole photos to , I'll bet they will make you on the home page.
    Gosh, you have made me sooo hungry !

  200. super sorry, but can anyone tell me how much exactly is 1/6 for a serving size? I'm young and dumb and trying to turn an new leaf in college!!

    • It's one sixth of the finished dish. Cut the finished dish in half – that will give you two halves. Then cut each of those halves into three parts. You'll have six parts total.

  201. I made this over the weekend and it was delicious. I did have to substiute onion for the shallot since my local store didn't have shallots and I had to use mild cheddar instead of sharp since my store also didn't have sharp low fat cheddar. I also cut my chicken up and sauted it in the pan with a little oregano (I also added oregano to the sauce while it was cooking). The only change I'd make would be to cook the garlic with the onion/shallot and to cut the brocoli smaller. A keeper recipe!

  202. Delicious! I followed the recipe to a T.

  203. I've been using your website for months and I thought it was about time I posted! I'm not actually watching my weight or anything, but like Carolyn I've started a bit of a health kick, so I'm constantly looking for recipes that are low in fat and good for you AND taste good – your recipes definitely hit the spot! I made this for my convenience food addicted siblings and they adored it! I made chicken stock whilst making the shredded chicken (first time ever!) and I could really taste the difference – no more cubes! I added more cheese and used frozen mixed veg – delicious!! :-)Thank you!

  204. I've been on a health kick lately and this site has helped me so much! I made this dish tonight and my family LOVED it! It was a little bland but with a little dash of salt and pepper it was perfect! Thanks so much!

  205. I was wondering you can substitute the cheese instead of cheddar use mozzarella.

  206. made this last night…took some time, but so worth it! i shredded up a roasted chicken instead (took the skin off of course) and it came out extremely yummy. plus i have leftovers for the next few days!

  207. I hate to say it because I have loved everything I have made on this site, but this dish did not turn out for me.

    I'm on the side of the few commenters who said it lacks flavor. Not sure how that is possible with the garlic, shallots, sharp cheese, etc. I followed the recipe exactly and it was just bland.

  208. This was VERY good…..I am hoping to start scoring most of my recipes from this site! Thanks for a yummy dish!

  209. Fyi- you do not need any water for the chicken in a crock pot. It makes it's own broth. I literally put my chicken in the crockpot with my seasonings & let it cook. It works everytime!

  210. I just found out about SkinnyTaste and what a treat it is!

    This is the first recipe I picked out. I went to the store today and picked up the ingredients I needed.

    I made it when I got home and I'm eating now… with a salad.


    I'll be trying more recipes soon.

  211. Just made this & thought it was delicious! Definitely a keeper! I stumbled upon your site a few months ago when Julie (at PBF) referenced a receipe of yours. The only other recipe I have made so far were the 'Chocolate Chip Cloud' cookies. I love those!!! (and have made them several times) 🙂 Keep up the good work!!

  212. I made this for a potluck this weekend… with a few minor adjustments – completely gluten free and spicy grilled chicken instead of shredded. It was delicious and a big hit even with folks who didn't know it was GF! Thanks for another great recipe!

  213. I made this tonight for the second time and it's awesome! Great, easy dinner with lots of leftovers!

  214. I made this for dinner last night and we loved it! It was a great combination of flavors. I sauted the broccoli a little longer than recommended and I add a tablespoon or two of the chicken broth as well, as the pan seemed a little dry. As a time saver I used a rotisserie chicken breast from the grocery store. Will be making this again!

  215. I just made this recipe. It is FANTASTIC!! Lots of flavor and easy to make. I used rotisserie chicken breast and Weight Watchers cheddar cheese blend in the recipe. Since I like my broccoli limp, I omitted the saute step with olive oil, garlic and broccoli. Instead, I put the broccoli into the pasta water with the pasta. Then, I used 1T, 2 teas. butter and sauteed the garlic and shallots together, then continued with the recipe. I have made 3 recipes of Gina's and they are all keepers. Thanks, Gina!

  216. Made this tonight and it is sooo yummy. I was bummed I didn't have an onion or shallot but it was still yummy. While waiting for the chicken to finish cooking I couldn't keep my fork out of the skillet with the sauce, noodles and broccoli! Yum!

  217. We tried this last night and it was delish! Next time I'm going to try making it with tofu noodles. That should bring down the points a bit and enable me to eat more.

  218. Just made this for dinner and it was really good! Perfect amount of flavor from the shallot and sharp cheese. I will definitely make it again. I'm a novice in the kitchen so this recipe was a little time consuming for me, and seemed like a lot of work, but it was well worth it. Somehow when I printed the recipe it left out the line that tells you to add the flour so when I was done I realized I never put the flour in. It still turned out really good, just maybe wasn't quite as thick as it should be.

  219. I just made this tonight. It was sooooo delicious!!! I must say I had more then I should have but
    I'll just count it 🙂 I'm so happy I found this site. It's the best site EVER!!! My boyfriend was getting sick of my bland w.w food and told me if I didn't find some new meals he would stop the "diet" food. He loved this and we are going to do a feature Friday with these recipes 🙂

  220. If you made this ahead and refrigerated it, would you adjust the time or cooking temp at all?

  221. I started Weight Watchers yesterday and my meal plan for the entire week consists of recipes from Skinnytaste! I made this for the first time last night, and my husband agreed – this is a definite keeper. It was delicious! The sauce was amazing – and could even be used for other meals.. I'd like to figure out how many points are in just the sauce alone.

  222. Your idea for buying the chicken in bulk and preparing some immediately in the slow cooker is GENIUS! So obvious and simple, but I never would have thought of that on my own! Have some in my crock pot right now. Thank you Gina!!!

  223. I just made this recipe for dinner tonight. Delicious!

  224. I made this tonight and it's absolutely delicious. Last week I made the coconut shrimp and everyone gobbled it up. Thanks for the great recipes, Gina.

  225. I just wanted to confirm that the old Points value did not change, and it is still 6 regular points?

  226. 1 3/4 just like it states.

  227. This was SOOO good! I made it for myself and ate it all week! I didn't change anything! I used shredded chicken out of my crockpot 🙂

  228. I have absolutely never ever posted a comment on a website before. I just couldn't resist any longer. Your food is DELICIOUS!!! I made this casserole for dinner tonight, and it was amazing. So flavorful. ALL of your recipes are very flavorful. My fiance & I love it. The first one I ever cooked was your chicken nuggets. I will never purchase store bought chicken nuggets again. And my absolute favorite recipe has been your Chicken Rollatini with Spinach alla Parmigiana. You make cooking healthy so easy, enjoyable, and tasty!! You have so much talent, and I truely appreciate your work into this website. :o) This is my go to website for a delicious, healthy recipe for dinner. Thank you!

  229. Hello Gina, the last month I have been cooking your meals and everybody in my family loves it – including kids plus I am loosing weight after having a baby. Your website is fantastic. Do you have a Czech origin or hubby? Your last name sounds Czech =) I am from there. Thanks for all your work!

  230. Did you mean 16 oz of pasta? 6oz just doesn't seem like enough. I'm making it now though! Smells great! I can't wait to try it.

  231. My toddler liked it, but I agree with the comment above about the lack of flavor. I added a dash of hot sauce to jazz it up a bit.

  232. I made this last night. It was good but I think it lacked taste. Have to play with more seasoning I think.

  233. I made this for dinner tonight and the family loved it! I really like that you keep it on the light side! 🙂

  234. I'm kind of new to all of this. does 1 -3/4 mean 1 and 3/4 or 1 to 3/4 cup of broth?


  235. This was really tasty! Thanks so much for the recipe.

  236. Once again another great dish Gina!!! The WHOLE family loved it. My 9yr is trying to go for thirds (had to tell him to let it digest first) They said this one is going on our menu rotation.

  237. another fantastic dish! i used skim milk and it turned out great! I can't wait to eat the leftovers!

  238. Thought the sauce was a little bland. Will use extra sharp cheese next time and up the garlic.

  239. Made this last night, but with different noodles (didnt have egg) and I added a little extra cheddar. It turned out fantastic! Will definetly be making this again

  240. Got any other recipes for the shredded chicken? I put mine in crockpot just now and realized my frozen package was just over 4 pounds! Oh, why did I not break it up when I bought it? Anyway, if you have other ideas for the shredded chicken, that would be great!

  241. Very good!!
    I made this last night. I didn't have fresh garlic… forgot to buy it so I used the minced in the jar (2 tsps )and just put the broccoli in right after I got it in the pan. I also didn't have shredded parm, so i used the reduced fat grated. Worked great!!

  242. I made this today, and I used a lot less garlic than it called for and it was still SUPER strong. Any more and it would have been inedible! But other than that it was amazing. The sauce was so good, and I used whole wheat flour instead of regular flour!

  243. I made this tonight.. my daughter… LOVED IT!! I would change one thing.. make it a little more creamier by doubling the sauce.. other then that.. FANTASTIC!! Great flavor!

  244. Can this recipe be made ahead and frozen???

  245. I made this last night, a hit with husband and kids (I chopped the broccoli small so it was less obvious to them!) The sauce is so good! Can't wait for leftovers for lunch.

  246. I made this last night and I'm eating it again for lunch today it's soooo good!! Thank you so much, I can't wait to eat it again 🙂

  247. I was craving a casserole so I tried this recipe tonight and it was AMAZING! My 1 year old has been giving me a hard time about eating (especially veggies) and everytime she took a bite she said "Mmmmmm"! This will be put in my "Make Again" pile!

  248. Wow, this was a HUGE hit with family. My kids want it again tomorrow. So delish, on the top of my recipe list!

  249. Made this tonight! I agree with the others it was awesome! Kiddos agreed!

  250. This was delish! Followed your recipe exactly and it was perfect. Thanks for a great dinner! Found your site through Pinterest.

  251. Gina, made this tonight and not only was it easy, it was delish! The whole family gobbled it down. Didn't have to repeatedly remind my 3 yr old to eat her dinner. :). Thanks!

  252. This was such a success in my house that I just HAD to make it 2 nights in a row! Gina, you are the bomb 🙂

  253. I just discovered I am out of flour- will corn starch work???

  254. I made this tonight for my family and we all loved it! Thank you Gina 🙂

  255. Ok, so just to be clear I had a mistake in my nutritional info but thanks for letting me know, as always! You are all such great proof readers 🙂 It is now fixed, and I get 8 pts plus.

  256. I put all these ingredients minus 1 tsp of oil and all the butter, into the weight watchers recipe builder and it says that each serving is supposed to be 9 points. How did you get 6 points?

  257. I made this last night and it was delicious. Will definitely make this again!

  258. Just put it in the oven. I'll let you know how it turns out.

  259. I have this in the oven right now!! Although, I replaced white flour with whole wheat flour 🙂

  260. You are a miracle worker Gina! My kids hate broccoli but ate this up with gusto and both exclaimed how delicious it was. My 12 year old claims "the skinny taste lady has some great ideas!". Couldn't agree more.

  261. Wow this is tasty! We had it tonight and it was a huge hit. I have to THANK YOU for all of your recipes, I started Weight Watchers in January and your recipes have certainly helped me with this adventure! I noticed that there are lots of comments about the points, my calculator also came up with a higher number so I have made 8 portions instead of 6, keeping the 6 point count! Thanks again Gina!

  262. I made this tonight – HUGE hit! Sooo good. No modifications except I used skim milk as that is all we buy here, but it was totally fine. Thank you!!!

  263. Hi Gina. I am making this as I type. How did you come up with 6 points? My e-tools shows 8 and I substituted light butter and whole wheat pastry flour, both of which have fewer points but kept everything else exact. Wait. I didn't have the Smart Ronzoni pasta but Healthy Harvest, which might be the difference…ack, maybe the Ronzoni has fewer points. It looks divine, regardless.

  264. I made this for dinner last night and it was excellent! The hubs gobbled down two huge platefuls!

    I only made a few changes. I had frozen broccoli/cauliflower, so I threw that in with the boiling noodles and put the garlic in with the sauce mixture. I didn't have any shallots, so I used half a medium onion instead. I also doubled it so that we could eat it for a 2nd meal. A little time consuming, but will definitely make it again!

  265. I made this tonight but had to substitute the cheeses for what I already had which was a Mexican cheese blend and Italian cheese blend (Sargento). It was good.. but not great. I know that it's only because of my substitutes! This dish needs the rich potent flavors of the sharp cheddar and parmesan or it won't be nearly as flavorful. ..Just a lil tid-bit for all you out there who may be considering subbing. I'll definitely try this again using the suggested ingredients.

    Thanks so much for all of your recipes, Gina! They have truly been a blessing. My husband is on weight watchers and I am health conscious so they suit everyone. I love that you use whole and mostly natural ingredients! You make this novice cook feel like a pro! =)

    Ps…I've got your chocolate chip zucchini bread in the oven right now! Can't wait to try it!

  266. I could really dive into this casserole!

  267. Any ideas for making this milk-free? Maybe a can of fat free cream of chicken soup or mushroom.

  268. I made this last night, wow oh wow it was really good! I found your website about three weeks ago and I have cooked nothing but food from your website..I feel like I owe you something for helping me make such great healthy and good tasting meals for my family. Gina you are the best, thank you so much…

  269. I made this for dinner tonight, it was great!! I had to make a few changes due to what I had in my pantry. I used plain ramen noodles instead of the noodles called for in recipe. Also, I didn't have shallots on hand, so used onion/garlic instead. In addition, I didn't have any cheddar so I used colbyjack cheese. Even with the revisions, this was great and was a bit hit. Thanks for the recipe!

  270. made this for dinner this evening and it was a hit with everyone at the table. over the past week i have made several of your recipes… quickly becoming my go to recipe site. thanks!

  271. Making this for dinner tomorrow. Looks great! Thanks Gina for another wonderful recipe!

  272. Hi! All of your recipes are fabulous! I just put this into the WW tracker, though and got a Points Plus value of 9. Did I do something wrong?

    • No, I did! I had the wrong amount of cheese listed but I corrected it and double checked with the calories and I get 8 pts plus. Sorry. (not sure why you get 9?)

  273. Can I use Panko breadcrumbs? Will it up the points any? I can't find whole wheat bread crumbs anywhere. : (

    • I just make my own bread crumbs by toasting whatever reduced calorie wheat bread I have in the house before it goes bad. That way, the bread crumbs fit within the Simply Filling Technique, too! Just season them with some italian seasoning.

  274. Will the noodle police haul me away if I use, oh let's say, corkscrew pasta? Or Elbows? ( I'm trying to use up what I have, sitting around, opened.) I just wonder how it will affect the sauce. Guess I'll try and see! ( and report back, of course!)

  275. Made this last night with left over skinned rotisserie chicken breast. It was amazing. Will definitely be using this recipe again and again. Love it!!!!

  276. This looks so sinfully delicious [minus the sin hehe] 😛 I might have to make individual portions cause I fear that my fiance and I would eat the whole casserole!

  277. We made this last night it was great!

  278. Gina I tried this last night for dinner and it was AMAZING!!! My boyfriend and I almost ate the whole pan. Thank you!!!!!

  279. I made a variation of this for dinner. I used cauliflower instead of brocolli and I used skim milk and cream cheese! Amazing hit. I also used your trick on "crock pot" shredded chicken AMAZING>

  280. I made this for dinner tonight and it was fantastic. Made as recipe states, however I used skim milk. It was delicious. Another hit Gina!

  281. I get the feeling that you don't mind people sharing their versions of your recipes…my changes were due to "cleaning out the fridge". I used 93% fat free ground turkey instead of chicken. I added sliced fresh portobello mushrooms to the sauce while it was thickening (yum!). I deleted the breadcrumbs (personally don't find them worth the points). With my changes my points value went up significantly (9 pts+ per serving) but I guess that was the turkey? Nonetheless, I enjoyed it immensely! Thanks!!

  282. Me too- can't wait to try it- love the WW points are figured out!

  283. This is in my oven RIGHT NOW! Cannot wait to try it tonight. I bought a cooked rotisserie chicken to save time and shredded that. Love how cheesy & creamy the sauce looked!

  284. This looks absolutely delish!

  285. If anyone is looking for a super fast way to shred chicken breasts: toss the cooked chicken breasts in the bowl of your stand mixer and, using the paddle attachment, turn the stand mixer on low. Turn the stand mixer off when the chicken is your desired level of shredded – it takes about 10 seconds!

  286. What can I use instead of broccoli?

  287. I just discovered this site and already I am a huge fan! I love Weight Watchers and having a site like this is WONDERFUL! Making this for dinner tonight, can't wait! 🙂

  288. This looks delicious I think broccoli maybe one of my favorite veggies!

  289. This looks delicious, Gina! Like a big warm hug on plate. Thanks for sharing this great comfort food recipe!

  290. Any idea if this would freeze well? I like to have some recipes that I can assemble and put in the freezers, ready to pull out on the days when life is insane. Don't know how the noodles would hold up. Thank you!

    • I make a casserole on weekends but portion it out into ramekins and wrap in double layer plastic wrap and freeze. I haven't had a problem with the noodles. Perfect for the crazy nights when comfort food is needed, and the ramekins ensure portion control.

    • Not sure how it freezes, if anyone knows please comment.

    • when i've frozen recipes w/ egg noodles like you used, they tend to get a little dry and/or broken when they're not fully covered in sauce. presentation might be affected but taste should be okay if you add extra liquid when reheating.

  291. Can I ask how much water do you put in the crockpot with the chicken breasts to make the shredded chicken and do you use boneless skinless chicken breast or chicken breast on the bone? Love your recipes by the way!!!

  292. haven't always been the biggest fan of broccoli, but this got me eating it, tastes great, thanks

  293. This is such a great web site!!!! So many good recipes.

  294. Looks amazing!!! Great use for left over chicken. You made another master piece!

  295. i wonder if you could make this with spaghetti squash…hmmmmm…

  296. I put my chicken breast in the crock pot with broth, salt, pepper, sage or poultry seasoning, and a touch of minced garlic. All of the above add favor to the shedded chicken, then after shedding, divide out into receipe size portions, and put into the freezer. Then I can just pull one portion out, and try this great looking receipe. Will try this weekend. (I also prepare 2 or 3 cassorole meals for me & my husband on the weekend) This saves me time, and money (no wasted food) thur the busy week. And keeps me on track!!

  297. Gina, I am a huge fan / follower of yours. Truly love your recipes and rave about them to friends and have introduced your site to the WW office I belong to. 🙂 When you say you put chicken breasts in the crock pot with "some" water, how much water are you talking about? What about using chicken broth instead of just water? Thank you! Jeanne

    • I linked the the recipe above. In the instructions it says you can use water or chicken broth. Sometimes I throw in some veggies and make broth at the same time.

  298. Gina – Can I prepare this the night before I want to have it?

    • Hi Staci- Gina stated in the text before the recipe: "This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner." So go for it! 🙂

    • Oops…I missed that! Thanks!

  299. I wondered if you tried this with skim milk and fat free cheddar? If I try it am I sure not to like it?

    • I never use fat free cheese, I think it's awful.

    • I knew I loved you for a reason! lol
      If cheese won't melt, it doesn't qualify as cheese!

    • Jessica – I couldn't agree more. Cheese that doesn't melt is not for me! I always use low fat cheese instead. Really improves the flavor. If I can, I try to cut calories in other areas to make up for the extra calories in the cheese.

  300. I love casserole meals! SIngle lady and great for the work week. However I will be using rotisserie chicken. Can't wait.

  301. This looks delicious! Will give it a try!

  302. Looks so good! That is my kind of comfort food.

  303. i actually have some leftover chicken and i have brocolli 🙂

  304. Looks delish!!!!

  305. A comforting throwback, for sure. I'd love to have this for dinner tonight. 🙂

  306. That looks great. And pretty low-cal!

  307. Thank you for this. I need easy, cheesy comfort food, STAT!

  308. I'm going to try this…but anytime I've tried making chicken in the crockpot for the same reason, it has no taste! I'll have to try again because yours look delish!

    • Throw the chicken in crock pot with water like Gina said….for mexican recipes add 1 envelope of taco seasoning….delicious mexican chicken….works out perfect for chicken tacos or chicken enchilados…full of flavor.

    • I put 6-8 frozen chicken breasts in the crockpot, mix about 1 cup of diet coke in a bowl with a capful of original Mrs Dash, and about 1/3 cup spicy salsa (yesterday I was out of salsa, so just used diet coke and Mrs Dash)… cook on low 8 hours! yum!

  309. This looks yummy. I've been craving a casserole type dish that is diet friendly. I think I'm going to try this this weekend, and I'm going to use asparagus because I don't like broccoli! 🙂

  310. Gina – are we to use shallots or red onion? The pic looks like onions.
    Thanks – Gina B.

    • Gina B… what I understand is that a shallot is a cross between an onion and garlic. It looks like a small onion but has great taste. Lisa

    • That is correct, it's a shallot- cross between an onion and garlic.

    • Gina B. A lot of people mistakenly call green onions "shallots" so I think this is where the confusion is. A shallot resembles garlic in that it has "cloves", but it has a mild onion flavor. They are usually near the pearl or boiling onions in your grocery store. They don't always have a red/purple tinge to them, like the ones shown, but can have. Depends on where and when they are grown, I believe. They are great to use when you want a more subtle onion flavor, as are leeks.

    • green onions are sometimes called Scallions….

  311. that looks so delish . yet another one to add to my ever growing list of recipes to make!

  312. Oh my, this looks absolutely delicious!!!

  313. I'm definitely going to try this but I think you're wasting a huge flavor opportnity by only using water in your crock pot for shredded chicken! Oh the flavors you could have! 😀

    • I often add a boullion or use chicken broth. But water works fine if I plan on seasoning it after.

    • This is a great recipe. All your recipes are great. I love the fact that youo use seasoning in these light receipes….makes it all worth it. Thanks for all your hard work with these receipes.

    • I just made this a day ago and once again, Gina, DELISH!! I used the chicken broth generated by the water in which I cooked the chicken in the crock pot, instead of canned broth. It was really flavorful and I had no fat to skim, even after refrigerating the broth overnight before I assembled the casserole

    • when you cook the chicken in the crockpot, add a stalk of celery, a carrot, an onion, and a few bay leaves- adds depth to the broth and makes it super yummy! (of course you take them out and throw them away after you're done)

    • You could always use rotisserie chicken. Yum!

    • Use a can of beer in the crockpot with the chicken, it tastes wonderful.

    • Personally, I always use bone-in, skin-on chicken, which I've roasted with the appropriate seasonings, when I need cooked chicken. Chicken salad, whatever; WAY more taste this way.

  314. this looks so good.

  315. This looks amazing, I will totally be trying this next week 😀