The Cozy Cook

Chicken Noodle Casserole

This Chicken Noodle Casserole is easy to make with canned soup or with my homemade cream of mushroom! It’s got a delicious cheese sauce with sour cream, broccoli, and juicy chicken. This makes a great make-ahead meal and freezer food!

Try my Broccoli Cheddar Chicken and Rice Casserole next!

A white plate with Chicken Noodle Casserole with with a creamy mushroom cheese sauce and broccoli.

Chicken Noodle Casserole

If you’re familiar with The Cozy Cook, you probably know that casserole recipes are pretty common around here.

This chicken noodle casserole is a classic comfort food. No fancy ingredients, and very easy to customize.

You can use peas and carrots instead of broccoli, use leftover rotisserie chicken, and play around with different cheese options.

BONUS: This is a great make-ahead recipe and freezer food. 

Ingredients

See recipe card at the end of this post for ingredient quantities and full written instructions

  • Rotini- One of the best pastas for casseroles. They hold their shape and grip the sauce well.
  • Chicken- I cook fresh chicken in this recipe but 2 cups of rotisserie  or leftover chicken works well too!
  • Seasonings: Italian Seasoning, Garlic Salt, and Pepper.
  • Olive Oil- Vegetable or canola work as well
  • Cream of Mushroom SoupUse canned soup or make my homemade version! You can also use canned or homemade cream of chicken soup.
  • Sour Cream
  • Milk- Any kind
  • Broccoli Florets- See below about subbing frozen broccoli
  • Cheese: Sharp White Cheddar for the sauce and Regular Cheddar for the top
  • French’s Crispy Fried Onions

How to Make It

Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook for 3 minutes. Toss, and add the broccoli. Continue to cook until chicken is cooked through, about 3 more minutes. Remove from heat. 

Add sour cream, milk, cream of mushroom soup, and sharp white cheddar to the pot and toss to combine.

Making chicken noodle casserole in a pot with chicken, broccoli, and white sauce.

Cook pasta for 1 minute less than al dente (refer to box for cooking time). Drain, and add to the pot with the sauce. Use a silicone spatula to gently toss to combine.

Adding rotini noodles to chicken and broccoli white sauce for chicken noodle casserole.

If the pot isn’t oven safe, transfer it to the lightly greased 9 x 13 casserole dish and top with regular cheddar cheese. Cover and bake for 25 minutes. Remove cover and top with crispy fried onions. Bake for 8 more minutes. Serve with Garlic Bread with Cheese.

Cheesy Chicken Noodle Casserole before and after baking.

Using Frozen Broccoli

  • 2 cups of frozen broccoli (and/or cauliflower) can also be used. Just be sure you thaw and pat it dry! 
  • Frozen broccoli is already blanched so you don’t need to cook it prior to mixing the casserole together unless you like your broccoli on the softer side.
  • Frozen peas, green beans, or carrots make a great addition too. Thaw them out prior to baking or increase covered baking time by 5-7 minutes.

Make Ahead Method

  • Follow assembly instructions and let the casserole completely cool. Cover and refrigerate for up to 2 days. Add 15 minutes to covered baking time. 

Storage

  • Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.

A white plate with creamy Chicken Noodle Casserole in a mushroom sauce with cheese and broccoli.

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A plate with Cheesy Chicken Noodle Casserole in a creamy mushroom sauce with broccoli and chicken.

Chicken Noodle Casserole

4.9 from 28 ratings
This Chicken Noodle Casserole is easy to make with canned soup or with my homemade cream of mushroom! It's got a delicious cheese sauce with sour cream, broccoli, and juicy chicken.

Ingredients

  • 2 1/2 cups diced chicken, about 2 small chicken breasts
  • 1 teaspoon Italian Seasoning
  • 3/4 teaspoon Garlic Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons olive oil
  • 2 cups broccoli florets
  • 3 cups dry Rotini
  • 10.5 oz. cream of mushroom soup, (cream of chicken works well too)
  • 8 oz. sour cream, equal to one cup
  • 1/2 cup milk, any kind
  • 2 cups sharp white cheddar cheese, shredded
  • 1 cup regular cheddar, shredded
  • 1 cup French’s crispy fried onions

Instructions

  • Preheat oven to 375 degrees.
  • Season the chicken with 1 tsp. Italian seasoning, 3/4 tsp. garlic salt, and 1/4 tsp. pepper.
  • Heat 2 Tbsp. olive oil over medium-high heat. Add the chicken and cook for 3 minutes.
  • Toss the chicken and add the broccoli. Cook for 3-4 additional minutes, until the chicken is cooked through. Remove from heat.
  • Cook the rotini for 1 minute less than al dente, refer to package for cooking time.
  • Meanwhile, add the cream of mushroom soup, sour cream, milk, and 2 cups sharp white cheddar to the pot with the chicken & broccoli. Stir to combine.
  • Drain the pasta and add it to the pot. Use a silicone spatula to gently mix until combined.
  • If the pot isn't oven safe, transfer to a lightly greased 9 x 13 inch casserole dish.
  • Top with 1 cup regular cheddar. Cover and bake for 25 minutes.
  • Remove cover and add crispy fried onions. Bake uncovered for 8 minutes. Serve with Garlic Bread with Cheese.

Notes

Using Frozen Broccoli
  • 2 cups of frozen broccoli can also be used. Just be sure you thaw and pat it dry! 
  • Frozen broccoli is already blanched so there's no need to cook it in the pot with the chicken unless you prefer very soft broccoli.
  • Frozen peas, green beans, or carrots make a great addition too. Thaw them out prior to baking or increase covered baking time by 5-7 minutes.

Make Ahead Method
  • Follow assembly instructions and let the casserole completely cool. Cover and refrigerate for up to 2 days. Add 15 minutes to covered baking time. 

Storage
  • Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.

Nutrition

Calories: 667kcal, Carbohydrates: 34g, Protein: 31g, Fat: 45g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 1155mg, Potassium: 455mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1096IU, Vitamin C: 28mg, Calcium: 506mg, Iron: 2mg

 

This cheesy chicken noodle casserole is made with a creamy mushroom sauce, chicken, cheese, and broccoli. You’ll want to keep this one in the rotation! | The Cozy Cook | #casserole #chicken #pasta #dinner #noodles #cheese #comfortfood #italianfood

 

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107 comments on “Chicken Noodle Casserole”

  1. Sorry, this may be a stupid question. :/. I have never froze any meals before but really wanting to before baby comes. I’ve made this many time, SO GOOD! Would you wait to put the fried onions on until you’re ready to bake after freezing? Also, you would need to thaw completely before backing, correct? Again, sorry for the silly questions! 

    • Not silly questions at all! You are right on both counts! Wait on adding the crunchy topping until you are ready to bake, (after freezing), and yes! Let it thaw completely before baking, it could take up to 24 hours in the fridge!

  2. This casserole was really good. It will definitely be going on the rotation. Instead of dicing the chicken before cooking, I cooked the breast whole but just to sear in the flavors and get nearly done then diced before combining with other ingredients.  I knew it would continue to cook in the oven and I didn’t want dry chicken. I also highly recommend freshly grated cheese. It always makes a difference. Thanks for sharing! 

  3. This Chicken noodle casserole is yummy. I was looking for something with chicken to make, something different than what I make and always trying a recipe. I love cooking and trying recipes. Thank you! This is a recipe to keep. 

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