Chicken Noodle Casserole
A hearty and cheesy chicken noodle casserole recipe that is perfect for family dinners.
Equipment
- Oven Preheat to 375°F (190°C)
- Large pot For boiling pasta and broccoli
- Large Skillet For making the sauce
- Baking Dish 13x9-inch
Ingredients
Main Ingredients
- 8 ounces rotini pasta
- 3 cups broccoli florets, cut into bite-size pieces
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 1.5 cups low sodium chicken broth
- 1.5 cups whole milk
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.75 teaspoon salt
- 0.25 teaspoon pepper
- 2.5 cups chopped cooked chicken breast
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Cook the rotini pasta according to package instructions for al dente, adding the broccoli during the last 2 minutes. Drain and rinse with cold water.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened, about 4-5 minutes.
- Add the flour to the skillet and whisk for 30 seconds until it is well combined. Gradually pour in the chicken broth and milk, then add the Italian seasoning, garlic powder, salt, and pepper. Whisk continuously for 3-5 minutes until the sauce thickens.
- Remove the skillet from heat. Mix in the cooked chicken, pasta, and broccoli, along with half of the shredded cheddar cheese. Transfer the mixture to a 13x9-inch baking dish, spreading it evenly. Sprinkle the remaining cheddar cheese on top.
- Cover the baking dish with foil and bake for 15 minutes. Then, uncover and bake for an additional 5 minutes until the casserole is hot, bubbly, and the cheese is melted.
Notes
For added flavor, consider topping the casserole with breadcrumbs mixed with melted butter before baking. No alcoholic drinks allowed, please substitute with a non-alcoholic option.