Name: Chicken Noodle Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 large boneless skinless chicken breasts (cut into cubes); 3 cups dry rotini; ½ cup milk (any kind); 2 cups broccoli florets; 10 ½ oz low sodium cream of mushroom soup ((cream of chicken works well too)); ½ cup French crispy fried onions; 2 cups sharp cheddar cheese (shredded); ½ tsp Italian Seasoning; 1 cup regular cheddar (shredded); 1-2 tbsp olive oil; 8 oz sour cream (equal to one cup); ¼ tsp pepper; ⅓ tsp garlic Salt

This chicken noodle casserole is so delicious and made with a chicken, creamy mushroom sauce, broccoli plus lots of cheese! Perfect for meal busy weeknights.

This chicken noodle casserole is a classic-comfort-food. No fancy ingredients, also quite simple to customize. It’s possible to use carrots and peas rather than broccoli, utilize leftover rotisserie chicken, and also play with different cheese choices.

Make a head method:

Follow assembly directions and allow the casserole fully cool. Cover and simmer for up to 2-days.
When ready to serve, allow it to sit for 30 minutes before baking. Bake it covered for 35 minutes rather than 25.

Print Recipe

Chicken Noodle Casserole

This chicken noodle casserole is so delicious and made with a chicken, creamy mushroom sauce, broccoli plus lots of cheese! Perfect for meal busy weeknights.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: Chicken Noodle Casserole

Servings: 6

Calories: 775kcal

Author: Kayla

Ingredients

1 large boneless skinless chicken breasts cut into cubes
3 cups dry rotini
½ cup milk any kind
2 cups broccoli florets
10 ½ oz low sodium cream of mushroom soup (cream of chicken works well too)
½ cup French crispy fried onions
2 cups sharp cheddar cheese shredded
½ tsp Italian Seasoning
1 cup regular cheddar shredded
1-2 tbsp olive oil
8 oz sour cream equal to one cup
¼ tsp pepper
⅓ tsp garlic Salt

Instructions

Preheat oven to 375°F. Then boil the Rotini and cook for a few minute less than al dente, or refer to package for the cooking time. Prepare the rest of the casserole as the pasta cooks.
Season the cubed chicken together with ½ tsp Italian seasoning, ¼ tsp pepper, also ⅓ tsp garlic salt.
Heat 1 tbsp olive oil in a skillet over medium-high-heat. Then add the chicken and sear, tossing occasionally for 4 minutes.
Add the broccoli then cook for 3-5 minutes. Remove from heat.
In a small bowl, combine the cream of mushroom soup, milk, 2-cups sharp cheddar cheese and sour cream. Then add the cooked broccoli and chicken.
Drain the pasta and mix it with all the casserole ingredients.
Lightly grease a 9 x1″ casserole dish then add the casserole filling and top with 1 cup regular cheddar-cheese. Cover and bake for 20 minutes.
Then remove the cover and top with crispy fried onions and bake for another 8 minutes. Serve and enjoy!