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If you’re familiar with The Cozy Cook, you probably know that casserole recipes are pretty common around here.
This chicken noodle casserole is a classic comfort food. No fancy ingredients, and very easy to customize.
You can use peas and carrots instead of broccoli, use leftover rotisserie chicken, and play around with different cheese options.
You just might have all of the ingredients in your kitchen right now, one way or another!
Ingredients
See recipe card at the end of this post for ingredient quantities and full written instructions
- - Rotini- One of the best pastas for casseroles. They hold their shape and grip the sauce well.
- - Chicken- I cook fresh chicken in this recipe but 2 cups of rotisserie chicken works well too!
- - Italian Seasoning
- - Garlic Salt
- - Pepper
- - Olive Oil- Vegetable or canola work as well
- - Low Sodium Cream of Mushroom Soup- Cream of Chicken works too. You can also make your own homemade condensed mushroom soup.
- - Sour Cream
- - Milk- Any kind
- - Broccoli Florets- See below about subbing frozen broccoli
- - Sharp Cheddar Cheese- You can use all regular cheddar if preferred.
- - Regular Cheddar Cheese
- - French’s Crispy Fried Onions
How to Make Chicken Noodle Casserole
Cook the chicken and broccoli while you boil the pasta.
Season the chicken and sear in a skillet over medium-high heat with olive oil. Add the broccoli and cook further. Meanwhile, boil the pasta for 1 minute less than al dente.
Assemble the casserole.
In a separate bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli.
Combine with the cooked pasta and add to a lightly greased casserole dish. Top with 1 cup of cheddar cheese.
Bake.
Cover and bake for 25 minutes. Uncover, top with crispy fried onions, and bake for 8 more minutes.
Using Frozen Broccoli
- Using a 16 oz. bag of frozen broccoli (and/or cauliflower) can also be used. Just be sure you thaw and pat it dry!
- Frozen broccoli is already blanched so you don’t need to cook it prior to mixing the casserole together.
Frozen peas and carrots make a great addition too!
Make Ahead Method
- Follow assembly instructions and let the casserole completely cool. Cover and refrigerate for up to 2 days.
- When ready to serve, let it sit out for 30 minutes prior to baking. Bake it covered for 35 minutes instead of 25.
Storage
Refrigerator
Store in an airtight container for up to 3 days in the refrigerator.
If you made this casserole 2 days ahead of time, store leftovers for 1 day in the refrigerator or freeze leftovers.
Freezer
Store in an airtight container in the freezer for up to 3 months.
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