Go Back

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
  • 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!

Notes

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.