Wednesday, January 22, 2020


Here's something new we cooked that we found online.  It sounds weird but wow it came out so good we thought we'd share.

It's a sort of casserole/all in one pan dinner.

You'll need six packages of chicken ramen noodles (at the local grocery store I found them on sale for 6 for a dollar!  Ah the staple of college dorm food, ha).  But you'll only use THREE of the seasoning packets.  You'll also need an 8 oz container of cream cheese with chives/onions and 3 cups milk.

Mix the seasoning packets, milk and cream cheese in a bowl.  I forgot to take the picture but while the original recipe called for 4 cups milk we used 3 cups milk and 1 cup cream.  No one ever said this was fat free, ha.  It's not something to eat every other night but as one of those comforting casseroles every once in a while?  Perfect.  

Get a 9x13 baking dish that fits the six squares of ramen noodles.  We have another pan and I tried ti fit them in and I guess because the sides were sloped they didn't fit.  So I tried another and they fit perfectly.  I suppose if you needed to break some to make it fit you could.  This is just easier.

Next pour over the milk/cream, seasonings, cream cheese mixture.  I should have warmed the milk so the cream cheese would melt into it but I spread it around on top of the noodles and that worked.

Next take some rotisserie chicken and shred it up.  About 2 cups meat or the meat from one chicken.

Scatter the chicken on top of the ramen noodle and liquid mixture...

Now, scatter the frozen broccoli on top of the chicken.  It doesn't need to be thawed, though this sat out while I did the chicken shredding and mixing the sauce up.  It's hot enough to thaw and crisp up...

And lastly, scatter the cheese on top of it all...

And bake in 400 degree oven until the cream sauce is bubbly and the cheese is browned, about 35 minutes.

It looks good from the top...

And creamy noodle-y goodness underneath.  


  • Six 3-oz pkgs chicken flavored ramen noodles, reserve 3 of the flavor packets (discard the others)
  • One 8-oz pkg chive cream cheese
  • 3 cups whole milk
  • 1 cup cream
  • 2 cups shredded rotisserie chicken
  • 1 large bag frozen broccoli florets
  • 2 cups shredded cheddar cheese

For step by step, see photos above...



  1. Looks Divine.
    Do you thaw and drain the broccoli first or just put on top while it's still frozen?

    1. Edited the post to reflect this, but I didn't thaw it but it did sit out while I was doing the other stuff but it can be scattered on frozen, it is hot enough to get thawed and crisped up. :-)

  2. Replies
    1. It really is good and it's pretty flexible in using what you like.

  3. Replies
    1. It was really good and lasted us a few meals.

  4. I would never have thought of Ramen noodles, but that looks pretty darn good!

  5. Bought everything yesterday that I didn't already have here so I will be making this tomorrow. :}

  6. Suggestion: Set out your cream cheese; unwrap and place in a bowl and leave it set out to room temperature and makes for easier mixing with the milk & cream.
    Once the cream cheese has softened to room temperature I just used a whisk and mixed the cream cheese, milk & cream all together. I did buy the cream cheese in a tub instead of the block which makes it easier to mix but I still left it set out to soften a bit.

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  9. I've made this twice and will again. The flavors are like Mac & cheese and creamy broccoli cheese. So delicious and it makes enough for a couple days. Great warmed over, just add a little of the half & half to your servings. Comfort food for sure.


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