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Chicken Noodle Casserole

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This cheesy chicken noodle casserole is made with a creamy mushroom sauce, chicken, cheese, and broccoli. Make it up to 2 days ahead of time!


3 cups dry Rotini

1 large boneless skinless chicken breasts, cut into cubes

1/2 teaspoon Italian Seasoning

1/3 teaspoon Garlic Salt

1/4 teaspoon Pepper

1-2 tablespoons olive oil

10.5 oz. low sodium cream of mushroom soup, (cream of chicken works well too)

8 oz. sour cream, equal to one cup

1/2 cup milk, any kind

2 cups broccoli florets

2 cups sharp cheddar cheese, shredded

1 cup regular cheddar, shredded

½ cup French’s crispy fried onions


Chicken Noodle Casserole



Preheat oven to 375 degrees.

Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time.

Prepare the rest of the casserole as the pasta cooks.

Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.

Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes.


Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes. Remove from heat.

In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli.

Drain the pasta and combine it with the casserole ingredients.

Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.

Cover and bake for 20 minutes.

Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.

Serve and enjoy!


I have used egg noodles for this recipe as well, but they are thinner and don’t hold up quite as well as Rotini.

I like to use Cabot sharp white cheddar cheese in this casserole but you can use any kind of cheddar, it doesn’t have to be sharp.

This casserole freezes well. I like to freeze individual sizes for easy work lunches!v

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.


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