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by Stephanie on May 11, 2021 (Updated December 18, 2023)201*This post may contain affiliate links. Read more »
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This Chicken Noodle Casserole is easy to make with canned soup or with my homemade cream of mushroom! It’s got a delicious cheese sauce with sour cream, broccoli, and juicy chicken. This makes a great make-ahead meal and freezer food!
Try myBroccoli Cheddar Chicken and Rice Casserole next!
Chicken Noodle Casserole
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 can also make this with my homemade Cream of Mushroom Soup or cream of chickensoup!
PS- This recipe is in The Cozy Cookbook on page 181!
How to Make It
Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook for 3 minutes. Toss, and add the broccoli. Continue to cook until chicken is cooked through, about 3 more minutes. Remove from heat.
Add sour cream, milk, cream of mushroom soup, and sharp white cheddar to the pot and toss to combine.
Cook pasta for 1 minute less than al dente (refer to box for cooking time). Drain, and add to the pot with the sauce. Use a silicone spatula to gently toss to combine.
If the pot isn’t oven safe, transfer it to the lightly greased 9 x 13 casserole dish and top with regular cheddar cheese. Cover and bake for 25 minutes. Remove cover and top with crispy fried onions. Bake for 8 more minutes. Serve with Garlic Bread with Cheese.
Using Frozen Broccoli
- 2 cups 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 unless you like your broccoli on the softer side.
- Frozen peas, green beans, or carrots make a great addition too. Thaw them out prior to baking or increase covered baking time by 5-7 minutes.
Make Ahead Method
- Follow assembly instructions and let the casserole completely cool. Cover and refrigerate for up to 2 days. Add 15 minutes to covered baking time.
Storage
- Store in an airtight container and refrigerate for3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 14-inch oven-safe nonstick pan. Perfect for preparing this recipe without having to transfer it to a casserole dish.
- 9 x 13 inch casserole dish– an Alternative baking vessel that’s the perfect size for most casseroles.
- Silicone Spatula– Makes it easy to gently incorporate the pasta into the sauce without breaking the noodles.
Try These Next
- Buffalo Chicken Pizza
- Chicken Pot Pie with Biscuits
- Chicken Broccoli Rice Casserole
- Beefaroni
- Cheese Pasta
- Taco Spaghetti
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Chicken Noodle Casserole
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
4.90 from 58 ratings
Servings: 6 people
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This Chicken Noodle Casserole is easy to make with canned soup or with my homemade cream of mushroom! It's got a delicious cheese sauce with sour cream, broccoli, and juicy chicken.
Ingredients
US Customary - Metric
- 2 1/2 cups diced chicken, about 2 small chicken breasts
- 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, (cream of chicken works well too)
- 1 cup sour cream, (or 8 oz.)
- 1/2 cup milk, any kind
- 2 cups sharp white cheddar cheese, shredded
- 1 cup regular cheddar, shredded
- 1 cup French’s crispy fried onions
Instructions
Preheat oven to 375 degrees.
Season the chicken with 1 tsp. Italian seasoning, 3/4 tsp. garlic salt, and 1/4 tsp. pepper.
Heat 2 Tbsp. olive oil over medium-high heat. Add the chicken and cook for 3 minutes.
Toss the chicken and add the broccoli. Cook for 3-4 additional minutes, until the chicken is cooked through. Remove from heat.
Cook the rotini for 1 minute less than al dente, refer to package for cooking time.
Meanwhile, add the cream of mushroom soup, sour cream, milk, and 2 cups sharp white cheddar to the pot with the chicken & broccoli. Stir to combine.
Drain the pasta and add it to the pot. Use a silicone spatula to gently mix until combined.
If the pot isn't oven safe, transfer to a lightly greased 9 x 13 inch casserole dish.
Top with 1 cup regular cheddar. Cover and bake for 25 minutes.
Remove cover and add crispy fried onions. Bake uncovered for 8 minutes. Serve with Garlic Bread with Cheese.
Notes
Using Frozen Broccoli
- 2 cups of frozen broccoli can also be used. Just be sure you thaw and pat it dry!
- Frozen broccoli is already blanched so there's no need to cook it in the pot with the chicken unless you prefer very soft broccoli.
- Frozen peas, green beans, or carrots make a great addition too. Thaw them out prior to baking or increase covered baking time by 5-7 minutes.
Make Ahead Method
- Follow assembly instructions and let the casserole completely cool. Cover and refrigerate for up to 2 days. Add 15 minutes to covered baking time.
Storage
- Store in an airtight container and refrigerate for3 days or freeze for up to 3 months.
This recipe is in The Cozy Cookbook on page 181!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 667kcal, Carbohydrates: 34g, Protein: 31g, Fat: 45g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 1155mg, Potassium: 455mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1096IU, Vitamin C: 28mg, Calcium: 506mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie
Casseroles Chicken Recipes Dinner Freezer Food Make Ahead Recipes Our Favorite Recipes Pasta Popular
posted by Stephanie on May 11, 2021 — 201 Comments »
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201 comments on “Chicken Noodle Casserole”
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Madison Lowe — April 23, 2024 @ 9:07 pm Reply
This was sooo delicious! I used Greek yogurt instead of sour cream but followed everything else. Will definitely make again! Also made the garlic bread linked in this recipe which was also delicious!
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Stephanie — April 24, 2024 @ 10:21 am Reply
I’m so happy it was a success Madison! Nice work! Thanks so much for the review❤️
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Shawn M Conley — February 22, 2024 @ 4:24 pm Reply
I wasn’t sure about this recipe at first. I’ve searched and searched for things that reheat well in microwave since I live alone and often take leftovers for lunch. This one was great! Even reheated in the microwave! Thanks so much! Five stars here and I’m a fan of your recipes!
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Stephanie — February 22, 2024 @ 5:30 pm Reply
Thanks so much for your support Shawn, I’m so happy you’re enjoying the recipes!💖
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Emily — January 5, 2024 @ 9:38 pm Reply
If using a rotisserie chicken, should the seasonings still be added as if you were cooking your own chicken?
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Stephanie — January 6, 2024 @ 12:05 pm Reply
Hi Emily! This recipe is flexible, if your chicken is already seasoned, no need! 🙂
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Angela — December 27, 2023 @ 8:41 pm Reply
I didn’t see you use sharp white cheddar in the video
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Stephanie — December 28, 2023 @ 12:30 pm Reply
Hi Angela, You can use all regular cheddar, but I much prefer the combination of both 🙂
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