Chicken Noodle Casserole Recipe – Comfort Food for Busy Days

Nothing says “home” quite like the cozy, savory aroma of a bubbling casserole fresh out of the oven. Picture this: it’s a chilly evening, the sun has dipped low, and you’re sinking into your favorite chair as the family gathers ‘round the dinner table. The sound of laughter mixed with the delightful scent of my Chicken Noodle Casserole fills the air, wrapping everyone in warmth like a snug blanket. This dish doesn’t just nourish; it brings us together, reminding me of lazy Sundays spent with family and friends, sharing stories and making memories over a hearty meal.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights
• Bursting with comforting homemade flavor that warms your heart
• Crafted with simple, wholesome ingredients you probably already have
• A guaranteed crowd-pleaser at family dinners or gatherings
• Adaptable for any occasion, from casual dinners to festive feasts

Ingredients You’ll Need

• 2 1/2 cups diced uncooked chicken
• 1 teaspoon Italian Seasoning
• 3/4 teaspoon Garlic Salt
• 1/4 teaspoon Pepper
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 3 cups dry Rotini
• 10.5 oz. condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 2 cups sharp white cheddar cheese, shredded
• 1 cup regular cheddar, shredded
• 1 cup French’s crispy fried onions

Chef’s Note: Feel free to exchange the broccoli for your favorite veggies like peas or carrots for a colorful twist!

How to Make It

1. Preheat the oven to 375°F (190°C). Get that oven nice and toasty; the magic begins here.

2. Season the chicken. In a large bowl, sprinkle the diced chicken with Italian seasoning, garlic salt, and pepper. Give it a good mix; we want every bite packed with flavor.

3. Cook the chicken. Heat the olive oil in a skillet over medium-high heat. Once it shimmers, toss in your seasoned chicken. Listen for that delightful sizzle—it means it’s cooking beautifully! After about 3 minutes, add the broccoli florets. Cook everything together for another 3-4 minutes, or until the chicken is golden and cooked through, and the broccoli is tender but still bright.

4. Boil the rotini. While the chicken and broccoli are cooking, bring a pot of salted water to a rolling boil. Add the rotini and cook just a minute shy of al dente—it will finish cooking in the oven.

5. Mix the sauce. In a large mixing pot (it’ll be quite full, but trust me!), combine the cream of mushroom soup, sour cream, milk, and sharp white cheddar. This creamy mixture will be the heart of your Chicken Noodle Casserole.

6. Combine the ingredients. Drain the rotini and gently fold it into the pot with the chicken and broccoli. Use a spatula to blend everything evenly—this mix is going to be oh-so-delicious!

7. Transfer to a casserole dish. If your pot is too full, grease a 9×13-inch casserole dish and pour in the mixture. Spread it out evenly.

8. Add cheese and bake. Sprinkle regular cheddar on top, cover it with aluminum foil, and pop it in the oven. Bake for 25 minutes.

9. Finish with crispy onions. Remove the foil, top with crispy fried onions, and bake uncovered for an additional 8 minutes. You’ll know it’s done when the edges are golden and bubbly!

Tip: You’ll be greeted with the most heavenly aroma as it bakes.

Kitchen Tips

• One time-saving trick: You can prep the chicken and veggies the night before and store them in the fridge. Just throw them together when you’re ready to cook!

• Common mistake fix: If your casserole seems too dry after baking, a splash of chicken broth or a bit of extra milk can help add moisture.

• Flavor variation: Craving some spice? Toss in crushed red pepper flakes or stir in some diced jalapeños for an extra kick!

Serving Ideas

This Chicken Noodle Casserole is perfect for family dinners or cozy nights in. It’s great paired with a fresh green salad or some crusty bread for those who love to soak up that creamy sauce. You can even top each plate with freshly chopped parsley for a pop of color. Serve it at a gathering, and watch it disappear quickly—it’s a dish that brings everyone to the table!

Storing & Leftovers

• Storing: This casserole can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, pop it in the oven at 350°F (175°C) for about 20 minutes or until warmed through. You can add a splash of milk before reheating to keep it creamy.

• Fun leftover idea: Transform leftovers into delicious wraps! Just scoop some casserole filling into a tortilla, add fresh greens, and roll it up for a quick lunch.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day and flavors meld beautifully. Just cover it well in the fridge and bake it when you’re ready.

Q: Can I swap any ingredients?
A: Of course! This Chicken Noodle Casserole is flexible. Use what you have on hand—like leftover turkey or different cheeses.

Q: What’s the best way to serve it?
A: Fresh from the oven, while it’s still warm and aromatic. Add a sprinkle of fresh herbs for an added touch!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell—that’s your sign that it’s perfectly baked and ready to enjoy!

Final Thoughts

Making Chicken Noodle Casserole is more than just cooking; it’s about sharing love and warmth with those you care about. Whenever I make this dish, I think of the laughter filling our home and the joy in gathering around the table. I encourage you to try this recipe, and don’t forget to make it your own—add your little touches and create memories that will last a lifetime. May this Chicken Noodle Casserole become a beloved staple in your home, just like it is in mine!

Chicken Noodle Casserole

A comforting and savory Chicken Noodle Casserole that's quick to make and perfect for busy weeknights, guaranteeing a warm and hearty family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2.5 cups diced uncooked chicken
• 1 teaspoon Italian Seasoning
• 0.75 teaspoon Garlic Salt
• 0.25 teaspoon Pepper
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 3 cups dry Rotini
• 10.5 oz condensed cream of mushroom soup
• 1 cup sour cream
• 0.5 cup milk
• 2 cups sharp white cheddar cheese, shredded
• 1 cup regular cheddar, shredded
• 1 cup French’s crispy fried onions

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, sprinkle the diced chicken with Italian seasoning, garlic salt, and pepper. Mix well.

Cooking

1. Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 3 minutes.
2. Add the broccoli florets to the skillet and cook for another 3-4 minutes, until the chicken is golden and cooked through, and the broccoli is tender.
3. Bring a pot of salted water to a rolling boil and cook the rotini one minute less than al dente, as it will continue cooking in the oven.
4. In a large mixing pot, combine the cream of mushroom soup, sour cream, milk, and sharp white cheddar until well mixed.
5. Drain the rotini, then gently fold it into the pot with the chicken and broccoli, blending evenly.

Baking

1. Grease a 9×13-inch casserole dish, then pour the mixture into the dish and spread it evenly.
2. Sprinkle the regular cheddar on top, cover with aluminum foil, and bake for 25 minutes.
3. Remove the foil, top with crispy fried onions, and bake uncovered for an additional 8 minutes, until golden and bubbly.

Notes

You can prep the chicken and veggies the night before. If the casserole seems too dry, add a splash of chicken broth or milk before serving. For a spicy kick, add crushed red pepper flakes or jalapeños.