Chicken Noodle Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 people
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Calories
667 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Casserole
Description
Chicken Noodle Casserole features diced chicken breasts seasoned with Italian herbs and garlic salt, cooked briefly in olive oil with broccoli to just tender. Rotini pasta is cooked until nearly al dente, then combined with the chicken and vegetables along with a creamy mixture of condensed soup, sour cream, milk, and sharp white cheddar cheese. The assembled mixture is transferred to a casserole dish if needed, topped with additional cheddar and baked covered to meld flavors. A final uncovered bake with crispy fried onions adds texture and visual appeal.
The casserole balances creamy and cheesy elements with the bite of broccoli and seasoned chicken pieces. It serves well as a filling dinner especially when paired with garlic cheese bread. Variations with frozen vegetables or leftover chicken can simplify preparation.
For meal prep, the casserole can be assembled and refrigerated before baking, extending the covered bake time slightly. It stores well refrigerated for a few days and freezes for longer. Using thawed, dried frozen broccoli helps retain texture. Substitutions like cream of chicken soup or added vegetables can customize the dish.
Ingredients
- 2 1/2 cups chicken about 2 small chicken breasts, diced uncooked
- 1 teaspoon Italian seasoning
- 3/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 3 cups rotini pasta dry
- 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 cheddar cheese shredded, sharp, white
- 1 cup cheddar cheese shredded, regular
- 1 cup fried onions french's crispy
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
- Use rotisserie or leftover chicken by combining it directly with other ingredients without cooking again.
- Frozen broccoli can replace fresh; thaw and pat dry before use to prevent excess moisture.
- Other frozen vegetables like peas or carrots can be added; thaw them beforehand or extend the baking time if added frozen.
- The casserole can be made ahead, refrigerated up to 2 days before baking, adding 15 minutes to the baking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 45g | 69% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 1155mg | 48% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 28mg | 31% |
| Calcium | 506mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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