Take a note from your college days and let an all-too-familiar meal option make a debut with this family friendly dish. Layer a creamy scallion-cream-cheese-based sauce atop some ramen noodles with a scatter of shredded chicken, broccoli, and cheddar cheese, and give your roommates, ahem, your family, something to cheer about. Give it the old college try with Ramen Dump Casserole. It’s always a winner!
Ingredients
- 6 (3-ounce) packages chicken-flavored instant ramen noodles, broken into small pieces, 1 flavor packet reserved and the remaining packets saved for another use
- 1 (8-ounce) container scallion cream cheese
- 4 cups whole milk
- 2 cups rotisserie chicken, cooked and shredded
- 1 (10.8-ounce) bag frozen broccoli florets
- 8 ounces cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Sprinkle the broken ramen noodles into the bottom of the prepared baking dish.
Step 4 –In a medium bowl, add the cream cheese, the milk, and the 1 reserved flavor packet and whisk to combine.
Step 5 –Evenly pour the cream cheese mixture over the broken ramen noodles.
Step 6 –Layer the chicken over the cream cheese mixture.
Step 7 –Scatter the broccoli florets over the chicken.
Step 8 –Evenly sprinkle the cheddar cheese over the broccoli layer.
Step 9 –Bake the casserole until the ramen noodles are cooked through, the cream cheese mixture is bubbly, and the cheddar cheese is melted, about 30-35 minutes.
Step 10 –Serve.
