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.

I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.

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!