Chicken Noodle Casserole
User Reviews
4.9
192 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 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
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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.
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Ingredients
- 2 1/2 cups diced uncooked 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
- To make with rotisserie/leftover chicken: No need to cook the chicken with the broccoli, just combine it with the other casserole ingredients.
- Using Frozen Broccoli
- Make Ahead Method
- Storage
- 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.
- 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.
- Follow assembly instructions and let the casserole completely cool. Cover and refrigerate for up to 2 days. Add 15 minutes to covered baking time.
- Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
667kcal
(33%)
Carbohydrates
34g
(11%)
Protein
31g
(62%)
Fat
45g
(69%)
Saturated Fat
22g
(110%)
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
1155mg
(48%)
Potassium
455mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1096IU
(22%)
Vitamin C
28mg
(31%)
Calcium
506mg
(51%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
192 reviews
Excellent
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