Description
A creamy and hearty chicken noodle casserole with broccoli and cheese.
Ingredients
Scale
- 2½ cups diced uncooked chicken (about 2 small chicken breasts)
- 1 tsp Italian seasoning
- ¾ tsp garlic salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cups broccoli florets
- 3 cups dry rotini pasta
- 10.5 oz condensed cream of mushroom soup (cream of chicken also works)
- 1 cup sour cream
- ½ cup milk
- 2 cups sharp white cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup crispy fried onions
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with Italian seasoning, garlic salt, and pepper.
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook 3 minutes.
- Add broccoli and cook 3–4 more minutes until chicken is cooked through. Remove from heat.
- Cook rotini to 1 minute less than al dente; drain.
- Stir cream of mushroom soup, sour cream, milk, and sharp white cheddar into the chicken mixture.
- Add pasta and gently mix until combined.
- Transfer to a lightly greased 9×13-inch casserole dish if needed.
- Top with cheddar cheese, cover, and bake 25 minutes.
- Uncover, add crispy fried onions, and bake 8 more minutes. Serve warm.
Notes
- Leftover or rotisserie chicken can be used; skip the chicken cooking step and mix directly with remaining ingredients.
- Avoid overcooking pasta to keep the casserole from becoming soft.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: Chicken Noodle Casserole