This Chicken Noodle Casserole is the ultimate comfort food, loaded with tender chicken, creamy sauce, and a cheesy blend of sharp cheddar and crispy fried onions. Made with rotini pasta, broccoli, and a flavorful mix of sour cream, cream of mushroom soup, and milk, this dish is perfect for busy weeknights or feeding a crowd. The baked casserole has a golden, bubbly top with a crunchy onion finish, making it a family favorite. Whether you’re looking for a cozy dinner or a meal to prep ahead, this easy chicken casserole is sure to please everyone at the table.
Ingredients:
- 2 ½ cups diced uncooked chicken (about 2 small chicken breasts)
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 3 cups dry rotini pasta
- 10.5 oz. condensed cream of mushroom soup (or cream of chicken)
- 1 cup sour cream (or 8 oz.)
- ½ cup milk (any variety)
- 2 cups sharp white cheddar cheese, shredded
- 1 cup regular cheddar cheese, shredded
- 1 cup French’s crispy fried onions
Instructions:
- Prepare the Chicken:
Preheat the oven to 375°F. Season the diced chicken with Italian seasoning, garlic salt, and black pepper. - Cook the Chicken and Broccoli:
Heat the olive oil over medium-high heat in a large skillet. Add the seasoned chicken and cook for 3 minutes. Toss the chicken and add the broccoli florets. Cook for an additional 3-4 minutes until the chicken is fully cooked. Remove from heat. - Cook the Pasta:
While the chicken and broccoli are cooking, bring a pot of water to a boil and cook the rotini for 1 minute less than al dente, following the package instructions. Drain the pasta. - Combine the Sauce Ingredients:
In the same pot, add the cream of mushroom soup, sour cream, milk, and 2 cups of shredded sharp white cheddar cheese. Stir until well combined. - Assemble the Casserole:
Add the cooked chicken and broccoli to the pot with the sauce mixture. Gently mix in the drained rotini pasta. If the pot is not oven-safe, transfer the mixture into a lightly greased 9 x 13-inch casserole dish. - Bake:
Top the casserole with the remaining 1 cup of shredded regular cheddar cheese. Cover and bake for 25 minutes. - Finish with Crispy Fried Onions:
After 25 minutes, remove the cover and sprinkle the casserole with crispy fried onions. Bake uncovered for an additional 8 minutes until the top is golden and crispy. - Serve:
Remove from the oven and let it cool for a few minutes before serving. For an added touch, serve with garlic bread topped with cheese.
Why You’ll Love This Recipe
This Chicken Noodle Casserole is the ultimate comfort food, combining tender chicken, fresh broccoli, and creamy cheese sauce in one hearty dish. It’s a complete meal that’s easy to prepare, making it perfect for busy weeknights or feeding a crowd. The crispy fried onions on top add a delightful crunch that contrasts perfectly with the creamy filling.
Tips
- Pre-cooked Chicken: You can use leftover or rotisserie chicken for a quicker prep.
- Avoid Overcooking the Pasta: Make sure to cook the rotini just under al dente so it doesn’t get too soft when baked in the casserole.
- Broccoli Texture: If you prefer your broccoli a bit softer, you can blanch it for a couple of minutes before adding it to the chicken.
Variations and Substitutions
- Different Veggies: You can swap out broccoli for other vegetables like peas, green beans, or even spinach for a different twist.
- Cheese Options: If you prefer a different cheese, swap the sharp white cheddar for mozzarella or gouda for a unique flavor.
- Gluten-Free Option: Use gluten-free rotini pasta to make this casserole gluten-free.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Just cover it tightly and refrigerate it until ready to bake. Add the fried onions just before the final bake.
Can I freeze this Chicken Noodle Casserole?
Yes, this casserole freezes well! After baking, let it cool completely, then cover and freeze for up to 3 months. To reheat, bake at 350°F for 25-30 minutes, adding the fried onions for the last 8 minutes.
Can I use a different type of pasta?
Yes, you can use any short pasta like penne, rotini, or macaroni. Just be sure to adjust the cooking time based on the pasta you choose.
Serving Suggestions
- Pair with a Salad: Serve this casserole with a light green salad or a simple side of steamed vegetables for a complete meal.
- Garlic Bread: For the perfect side dish, pair it with garlic bread topped with melted cheese.
- Fruit: A fresh fruit salad makes a great, refreshing side to balance the richness of the casserole.
Chicken Noodle Casserole
6
servings10
minutes35
minutesIngredients
2 ½ cups diced uncooked chicken (about 2 small chicken breasts)
1 teaspoon Italian seasoning
¾ teaspoon garlic salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 cups broccoli florets
3 cups dry rotini pasta
10.5 oz. condensed cream of mushroom soup (or cream of chicken)
1 cup sour cream (or 8 oz.)
½ cup milk (any variety)
2 cups sharp white cheddar cheese, shredded
1 cup regular cheddar cheese, shredded
1 cup French’s crispy fried onions
Directions
- Prepare the Chicken:
- Preheat the oven to 375°F. Season the diced chicken with Italian seasoning, garlic salt, and black pepper.
- Cook the Chicken and Broccoli:
- Heat the olive oil over medium-high heat in a large skillet. Add the seasoned chicken and cook for 3 minutes. Toss the chicken and add the broccoli florets. Cook for an additional 3-4 minutes until the chicken is fully cooked. Remove from heat.
- Cook the Pasta:
- While the chicken and broccoli are cooking, bring a pot of water to a boil and cook the rotini for 1 minute less than al dente, following the package instructions. Drain the pasta.
- Combine the Sauce Ingredients:
- In the same pot, add the cream of mushroom soup, sour cream, milk, and 2 cups of shredded sharp white cheddar cheese. Stir until well combined.
- Assemble the Casserole:
- Add the cooked chicken and broccoli to the pot with the sauce mixture. Gently mix in the drained rotini pasta. If the pot is not oven-safe, transfer the mixture into a lightly greased 9 x 13-inch casserole dish.
- Bake:
- Top the casserole with the remaining 1 cup of shredded regular cheddar cheese. Cover and bake for 25 minutes.
- Finish with Crispy Fried Onions:
- After 25 minutes, remove the cover and sprinkle the casserole with crispy fried onions. Bake uncovered for an additional 8 minutes until the top is golden and crispy.
- Serve:
- Remove from the oven and let it cool for a few minutes before serving. For an added touch, serve with garlic bread topped with cheese.
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