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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.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
people
Calories:
667
kcal
Author:
Stephanie
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
US Customary
-
Metric
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.
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.
Nutrition
Calories:
667
kcal
|
Carbohydrates:
34
g
|
Protein:
31
g
|
Fat:
45
g
|
Saturated Fat:
22
g
|
Trans Fat:
1
g
|
Cholesterol:
119
mg
|
Sodium:
1155
mg
|
Potassium:
455
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1096
IU
|
Vitamin C:
28
mg
|
Calcium:
506
mg
|
Iron:
2
mg