E. Wilson’s Creamy Chicken Romanoff Casserole
📜 Collection: LouiseCollection | ✍️ Attribution: E. Wilson | 📂 Category: Entrees A comforting vintage casserole featuring baked chicken, broccoli, and Noodle-Roni Romanoff baked in a creamy mushroom soup sauce. Perfect for a cozy family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 45 mins | 15 mins | 6–8 Servings |
🔪 Key Equipment
- Casserole dish
- Mixing bowl
- Baking sheet
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3–4 | Chicken Breasts | whole |
| 1 Package | Noodle-Roni Romanoff | uncooked |
| Amount Not Specified | Broccoli Spears | cooked or frozen |
| 1 Can | Cream of Mushroom Soup | undiluted |
| 3/4 Cup | Milk | cold |
| 2 1/2 Tablespoons | Butter | melted |
Instructions
Step 1: Prep and Bake Chicken
- Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
- Place 3-4 chicken breasts on a baking sheet and bake at 375°F (190°C) for 1 1/4 hours until cooked through and juices run clear.
- Let the chicken cool slightly for 15 minutes, then skin, bone, and cut into bite-sized pieces.
Step 2: Prepare Sauce and Noodles
- Cook 1 package Noodle-Roni Romanoff according to package instructions, using the 2 1/2 tablespoons butter.
- In a separate mixing bowl, whisk together 1 can cream of mushroom soup and 3/4 cup milk until smooth and combined.
Step 3: Assemble and Bake
- In the greased casserole dish, gently combine the cooked chicken pieces, cooked Noodle-Roni, broccoli spears, and the soup mixture.
- Bake at 375°F (190°C) for 30 minutes until bubbly, hot, and fragrant.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the fridge.
Original Recipe Scan
