Chicken Noodle Casserole
Ingredients
Instructions
Prepare the Chicken:
Preheat the oven to 375°F. Season the diced chicken with Italian seasoning, garlic salt, and black pepper.
Cook the Chicken and Broccoli:
Heat the olive oil over medium-high heat in a large skillet. Add the seasoned chicken and cook for 3 minutes. Toss the chicken and add the broccoli florets. Cook for an additional 3-4 minutes until the chicken is fully cooked. Remove from heat.
Cook the Pasta:
While the chicken and broccoli are cooking, bring a pot of water to a boil and cook the rotini for 1 minute less than al dente, following the package instructions. Drain the pasta.
Combine the Sauce Ingredients:
In the same pot, add the cream of mushroom soup, sour cream, milk, and 2 cups of shredded sharp white cheddar cheese. Stir until well combined.
Assemble the Casserole:
Add the cooked chicken and broccoli to the pot with the sauce mixture. Gently mix in the drained rotini pasta. If the pot is not oven-safe, transfer the mixture into a lightly greased 9 x 13-inch casserole dish.
Bake:
Top the casserole with the remaining 1 cup of shredded regular cheddar cheese. Cover and bake for 25 minutes.
Finish with Crispy Fried Onions:
After 25 minutes, remove the cover and sprinkle the casserole with crispy fried onions. Bake uncovered for an additional 8 minutes until the top is golden and crispy.
Serve:
Remove from the oven and let it cool for a few minutes before serving. For an added touch, serve with garlic bread topped with cheese.
