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4.9 from 192 votes

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 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 667 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. Season the chicken with 1 tsp. Italian seasoning, 3/4 tsp. garlic salt, and 1/4 tsp. pepper.
  3. Heat 2 Tbsp. olive oil over medium-high heat. Add the chicken and cook for 3 minutes.
  4. Toss the chicken and add the broccoli. Cook for 3-4 additional minutes, until the chicken is cooked through. Remove from heat.
  5. Cook the rotini for 1 minute less than al dente, refer to package for cooking time.
  6. 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.
  7. Drain the pasta and add it to the pot. Use a silicone spatula to gently mix until combined.
  8. If the pot isn't oven safe, transfer to a lightly greased 9 x 13 inch casserole dish.
  9. Top with 1 cup regular cheddar. Cover and bake for 25 minutes.
  10. 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

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

% 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.