Chicken Noodle Casserole
This Chicken Noodle Casserole is a comforting, hearty dish featuring tender chicken, pasta, broccoli, and a creamy cheese sauce, topped with crispy fried onions for the perfect crunch.
Equipment
- Large Skillet
- 9x13 inch Casserole Dish
- Mixing Bowls
Ingredients
- 2 1/2 cups diced uncooked chicken
- 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 pasta
- 10.5 oz condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups sharp white cheddar cheese shredded
- 1 cup regular cheddar cheese shredded
- 1 cup French’s crispy fried onions
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with Italian seasoning, garlic salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3 minutes, stirring occasionally, until starting to brown.
- Add broccoli florets and cook for another 3-4 minutes until chicken is cooked through and broccoli is tender.
- Meanwhile, cook rotini in salted boiling water 1 minute less than al dente according to package instructions. Drain well.
- In a separate pot, mix cream of mushroom soup, sour cream, milk, and sharp white cheddar cheese until smooth.
- Combine pasta, chicken, broccoli, and cheese sauce in the skillet. Stir until evenly coated.
- Transfer mixture to a lightly greased 9x13 inch casserole dish and spread evenly.
- Top with shredded regular cheddar cheese. Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle crispy fried onions on top, and bake uncovered for 8 minutes until golden and crispy.
- Let cool for a few minutes before serving.
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Notes
For best results, do not overcook the pasta before baking. You can substitute broccoli with green beans, peas, or carrots. Assemble ahead and refrigerate for up to 24 hours before baking. To freeze, wrap tightly and store for up to 3 months.