Description

This comforting Chicken Noodle Casserole combines tender seasoned chicken, fresh broccoli, and al dente rotini pasta in a creamy mushroom sauce, topped with melted cheddar cheese and crispy fried onions. Baked to perfection, it makes a hearty and satisfying one-dish meal perfect for family dinners.

Ingredients

Scale

Chicken & Vegetables

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

Pasta

3 cups dry Rotini

Sauce & Cheese

10.5 oz. condensed cream of mushroom soup
1 cup sour cream (or 8 oz.)
1/2 cup milk (any kind)
2 cups sharp white cheddar cheese (shredded)
1 cup regular cheddar cheese (shredded)

Toppings

1 cup French’s crispy fried onions

Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole later.
Season Chicken: In a bowl, season the diced chicken with 1 teaspoon Italian seasoning, 3/4 teaspoon garlic salt, and 1/4 teaspoon pepper to infuse it with flavor.
Sauté Chicken: Heat 2 tablespoons of olive oil over medium-high heat in a skillet or pot. Add the seasoned chicken and cook for about 3 minutes, allowing it to brown slightly.
Add Broccoli: Toss the broccoli florets into the pot with the chicken. Cook for an additional 3 to 4 minutes until the chicken is fully cooked and broccoli is tender-crisp. Remove from heat.
Cook Pasta: Meanwhile, boil the rotini pasta according to the package directions but cook it for 1 minute less than al dente. Drain the pasta well.
Make Sauce: In the pot with chicken and broccoli, combine the condensed cream of mushroom soup, sour cream, milk, and 2 cups of shredded sharp white cheddar cheese. Stir well until all ingredients are incorporated.
Combine Pasta: Add the drained pasta into the pot and use a silicone spatula to gently mix everything together until evenly combined.
Transfer to Baking Dish: If your pot isn’t oven safe, transfer the mixture into a lightly greased 9 x 13 inch casserole dish.
Top and Cover: Sprinkle 1 cup of regular shredded cheddar cheese evenly on top. Cover the dish with a lid or aluminum foil to keep moisture in during baking.
Bake Covered: Bake the casserole in the preheated oven for 25 minutes, allowing the cheese to melt and flavors to meld.
Add Crispy Onions: Remove the cover carefully, sprinkle the crispy fried onions over the top, then bake uncovered for an additional 8 minutes until the onions are golden and crunchy.
Serve: Remove from oven and serve the casserole hot, ideally alongside garlic bread with cheese for a complete meal.

Notes

If preferred, use cooked diced chicken instead of raw to shorten cooking time.
For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheeses.
You can swap broccoli for other veggies like cauliflower or green beans as per preference.
Ensure the pasta is slightly undercooked before baking, as it will continue cooking in the oven.
French’s crispy fried onions add a delightful crunch but can be omitted or replaced with breadcrumbs for a different texture.
For added flavor, sprinkle some paprika or fresh herbs on top before baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: chicken noodle casserole, creamy chicken casserole, broccoli chicken bake, comfort food casserole, easy chicken dinner