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Chicken Noodle Casserole

April 9 - 9:57 am

This chicken noodle casserole is made with a chicken, creamy mushroom sauce, broccoli, and a cheese! A great make ahead meal for busy weeknights with a great deal of substitution choices.

This chicken noodle casserole is a classic-comfort-food. No fancy ingredients, also quite simple to customize. It’s possible to utilize carrots and peas rather than broccoli, utilize leftover rotisserie chicken, and also with different cheese choices.

I’ve used egg noodles for this recipe also, but they’re thinner and do not hold up quite as well as Rotini.
I utilize Cabot sharp white cheddar cheese this casserole however, you may use any sort of cheddar.

Store Leftlovers
Refrigerator: store in an airtight container for up to 3-days in the fridge. Should you made this casserole 2-days beforehand, save leftovers for 1-day in the fridge or freeze leftovers.
Freezer: store in an airtight container in the freezer for up to 3-months.

Try these Delicious Recipes options:

  • Turkey and Egg Breakfast Casserole
  • Light Chicken Asparagus Quinoa Bake
  • Teriyaki Chicken Casserole
  • Cheese Chicken Tamale Casserole
  • Chicken Cordon Bleu Casserole
Print Recipe

Chicken Noodle Casserole

This chicken noodle casserole is made with a chicken, creamy mushroom sauce, broccoli, and a cheese! A great make ahead meal for busy weeknights with a great deal of substitution choices.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Keyword: Chicken Noodle Casserole
Servings: 6
Calories: 775kcal
Author: Brittany

Ingredients

  • 1 large boneless skinless chicken breasts cut into cubes
  • ½ tsp Italian seasoning
  • 3 cups dry rotini
  • ½ cup milk any kind
  • 1 cup regular cheddar shredded
  • 8 oz sour cream equal to one cup
  • 2 cups broccoli florets
  • 10 ½ oz low sodium cream of mushroom soup cream of chicken works well
  • 2 cups sharp cheddar cheese shredded
  • 1-2 tbsp olive oil
  • ¼ tsp pepper
  • ½ cup French’s crispy fried onions
  • ⅓ tsp garlic salt

Instructions

  • Preheat oven to 375°. Then Boil the rotini, cook for a minute less than al-dente. Prepare the rest of the casserole as the pasta cooks.
  • Season the cubed chicken with ½ tsp Italian seasoning, ¼ tsp pepper and ⅓ tsp garlic salt.
  • Heat 1 tbsp olive oil in a skillet over medium-high-heat. Add the chicken and sear, tossing occasionally, for 4 minutes.
  • Add the broccoli and cook for 3-5 minutes. Remove from heat.
  • In a small-bowl, mix the cream of mushroom soup, milk, 2cups sharp-cheddar-cheese and sour cream. Then add the cooked broccoli and chicken.
  • Drain the pasta and mix it with all the casserole ingredients.
  • Lightly grease a 9×13″ casserole-dish then put in the casserole filling. Top with 1 cup regular cheddar-cheese. Cover and bake for 20 minutes.
  • Lightly grease a 9×13″ casserole-dish then put in the casserole filling. Top with 1 cup regular cheddar-cheese. Cover and bake for 20 minutes.
  • Remove the cover and top with crispy-fried-onions and bake for 8 minutes.
  • Serve and enjoy!

Please, if you make this Chicken Noodle Casserole Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

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Filed Under: Casserole Recipes, Chiken Recipes, Dinner Recipes, Main Dish Recipes

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