The Ultimate Chicken Broccoli and Egg Noodle Bake

Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.

Cook the egg noodles in heavily salted boiling water, reducing the cooking time by 2 minutes from package directions (they should be very al dente). Drain and set aside.

Blanch the broccoli florets in the same boiling water for 1 to 2 minutes until bright green and tender-crisp. Immediately drain and plunge into an ice bath to stop the cooking process. Drain well.

In a large mixing bowl, combine the cooked egg noodles, the blanched broccoli, and the shredded chicken.

To make the roux: In a large saucepan over medium heat, melt the 4 Tbsp of unsalted butter. Whisk in the flour until a thick paste forms. Cook, stirring constantly, for 1–2 minutes until the roux smells nutty.

Slowly whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated. Continue whisking until the sauce is smooth and thick enough to coat the back of a spoon (about 5–7 minutes).

Remove the saucepan from the heat. Stir in the chicken stock, Dijon mustard, nutmeg, salt, and pepper. Add the grated Cheddar cheese and cream cheese (if using) and stir until the cheese is completely melted and the sauce is velvety smooth. Taste and adjust seasoning.

Pour the entire cheese sauce over the noodle/broccoli/chicken mixture in the large bowl. Gently fold everything together until all ingredients are evenly coated.

Scrape the mixture into the prepared casserole dish, spreading it into an even layer.

Prepare the topping: In a small bowl, combine the melted butter, Panko breadcrumbs, and Parmesan cheese (if using). Sprinkle the topping evenly over the casserole.

Bake for 30–35 minutes, or until the filling is bubbling hot throughout and the Panko topping is golden brown and crisp.

Allow the casserole to rest for 10 minutes after removing it from the oven before serving.