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.
Servings 6
Calories 775kcal
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 9x13" casserole-dish then put in the casserole filling. Top with 1 cup regular cheddar-cheese. Cover and bake for 20 minutes.
- Lightly grease a 9x13" 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!