Description
This comforting Chicken Noodle Casserole combines tender seasoned chicken, broccoli, and rotini pasta in a creamy mushroom and cheddar sauce, topped with crispy fried onions for a delightful crunch. Perfect for a family dinner, this casserole is baked to golden perfection and served with cheesy garlic bread for an extra savory touch.
Ingredients
Chicken and Seasoning
- 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
Vegetables
- 2 cups broccoli florets
Pasta
- 3 cups dry Rotini pasta
Sauces and Dairy
- 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)
Topping
- 1 cup French’s crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Season Chicken: In a bowl, season the diced chicken with Italian seasoning, garlic salt, and pepper to infuse flavor.
- Cook Chicken: Heat olive oil in a pan over medium-high heat and cook the seasoned chicken for 3 minutes to start browning.
- Add Broccoli: Toss in the broccoli florets with the chicken and cook together for another 3-4 minutes until the chicken is fully cooked and broccoli is slightly tender, then remove from heat.
- Cook Pasta: Boil rotini pasta according to package instructions but cook it for 1 minute less than al dente to ensure it finishes cooking in the oven.
- Make Sauce Mixture: In the same pot with chicken and broccoli, add condensed cream of mushroom soup, sour cream, milk, and 2 cups of shredded sharp white cheddar cheese; stir well to blend everything into a creamy sauce.
- Combine with Pasta: Drain the pasta and fold it gently into the pot with the sauce, chicken, and broccoli mixture until evenly combined.
- Prepare Casserole Dish: If your pot is not oven-safe, transfer the mixture into a lightly greased 9 x 13 inch casserole dish for baking.
- Add Cheese and Cover: Spread the remaining 1 cup of shredded regular cheddar cheese on top of the casserole, cover it with foil or a lid, and bake for 25 minutes.
- Add Crispy Topping: Remove the cover and evenly sprinkle crispy fried onions over the top; bake uncovered for an additional 8 minutes to crisp the topping.
- Serve: Remove from oven and serve hot, ideally alongside garlic bread with cheese for a complete meal.
Notes
- Cooking the pasta slightly under al dente prevents it from becoming mushy after baking.
- If you prefer, use low-fat sour cream and milk to reduce the fat content.
- Make sure your casserole dish is greased well to avoid sticking.
- Broccoli can be steamed beforehand if you prefer softer florets in the casserole.
- This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
