The Cozy Cookbook is here! 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!
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. You can also make this with my homemade Cream of Mushroom Soup or cream of chicken soup!
PS- This recipe is in The Cozy Cookbook on page 181!
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.
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.
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.
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 14-inch oven-safe nonstick pan. Perfect for preparing this recipe without having to transfer it to a casserole dish.
- 9 x 13 inch casserole dish– an Alternative baking vessel that’s the perfect size for most casseroles.
- Silicone Spatula– Makes it easy to gently incorporate the pasta into the sauce without breaking the noodles.
Try These Next
-
- Buffalo Chicken Pizza
-
- Chicken Pot Pie with Biscuits
-
- Chicken Broccoli Rice Casserole
-
- Beefaroni
-
- Cheese Pasta
-
- Taco Spaghetti
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Chicken Noodle Casserole
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. condensed cream of mushroom soup, (cream of chicken works well too)
- 1 cup sour cream, (or 8 oz.)
- 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
- 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.
This recipe is in The Cozy Cookbook on page 181!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
This is going to sound silly but could this be made with ground sausage instead of chicken? No chicken on hand!!
You sure could! That would be delicious!
My whole fam loves this, even all my picky kids. I didn’t have fresh or frozen broccoli this time so I used a 16 oz bag of frozen mixed veggies (steamed in microwave, drained then patted dry). It was delicious!
Hi Erin! I’m so happy to hear that your family loved this!!! Score! Thanks so much for the review!!!
How much is considered one serving? And just to verify, are the nutrition facts provided for just one serving? Thanks!
Hey Heather! There are 6 servings in this recipe (it’s at the top of the recipe card just for future reference), and yes- the nutritional facts are per serving. 🙂
This was so good, my whole family enjoyed it and I have some picky eaters. We will definitely make this again.
Hi Jessica! I’m happy to hear everyone enjoyed the Chicken Noodle Casserole!😀 I feel your pain with the picky eaters, I’ve got a bunch of them too.
I made this for dinner last night and it was a hit!!! The only change I made was to add a can of artichokes, which i chopped up roughly. Just Delicious!!
Delicious! So glad you liked it Nancy!
It was a hit! Used leftover turkey. Just added the spices to the already cooked turkey. Used frozen broccoli.
Will definitely be making this again!
Great to hear Leah!😀 Happy you were able to use your leftover turkey! Thanks so much for the review!😍
This recipe is a pin win with my family
Great to hear! Thanks so much for the review!!!
Delicious! My husband liked it too! I just left off the French fried onions because we are not onion fans. 🙂
Happy to hear you liked the Chicken Noodle Casserole! I rely on this one a lot when I have to pull off a family dinner during the week! Thanks for the review!
If cooking from frozen, how long would you bake it?
I would add an hour to the baking time! ☺️
Thank you! I doubled the recipe so we could eat one tonight and freeze one. It was delicious!
Great thinking! Happy to hear you enjoyed it!😀 I love freezing casseroles. I know I have a great meal on hand whenever I’m short on time.
So delicious! I cut the recipe in half because there is only 3 of us. The only thing that I did different was that I left out the Italian seasoning – just a personal preference. We loved this and this recipe is definitely a keeper.
I’m so glad you all loved it Briana!😀 This is a popular one at our place too. My picky daughter actually eats it!