Description
This comforting Chicken Noodle Casserole features tender pasta, juicy shredded chicken, sauteed vegetables, and a creamy cheese sauce, all baked to perfection for a family-friendly meal that’s simple to prepare and full of flavor.
Ingredients
Units
Scale
Pasta
- 3 cups dry pasta or noodles (such as rotini), cooked according to package directions
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 3 cloves garlic, finely minced
- 2 cups broccoli florets (fresh or frozen), cut into small pieces
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Sauce
- 1 cup heavy cream (do not substitute)
Protein
- 2 1/2 cups cooked and shredded chicken (such as rotisserie chicken)
Cheese
- 2 cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese (or diced into small cubes)
Optional Topping
- 1 cup panko breadcrumbs
- 4 tablespoons melted butter
Instructions
- Prepare the Oven & Baking Dish: Preheat your oven to 400°F (204°C). Spray a 3 to 4-quart casserole or baking dish with cooking spray and set aside.
- Cook the Pasta: Boil the pasta according to package directions. Once cooked, rinse under cold water, drain well, and set aside. While pasta is cooking, proceed with the next steps.
- Saute the Vegetables: In a large skillet, heat olive oil over medium-high heat. Add diced onion and saute for about 4 minutes, stirring frequently until softened. Add finely minced garlic and cook for an additional minute until fragrant.
- Cook the Broccoli: Add broccoli florets, salt, and pepper to the skillet. Stir to combine. Cover with a lid to create steam, and cook for about 3 minutes, ensuring broccoli pieces are small for faster, even cooking.
- Add the Cream: Pour in heavy cream and increase heat slightly to bring the mixture to a gentle boil. Let it bubble just slightly for 2-3 minutes, being careful not to boil rapidly to avoid curdling the cream.
- Combine Chicken and Cheese: Stir in shredded chicken and Swiss cheese, mixing constantly to help the cheese melt and the mixture become creamy and well blended.
- Mix in Pasta and Transfer: Add the cooked pasta to the skillet, stirring well so everything is evenly combined. Transfer this mixture to the prepared casserole dish.
- Add Mozzarella and (Optional) Crispy Topping: Evenly sprinkle mozzarella cheese over the top. For a crispy topping, combine panko breadcrumbs and melted butter in a small bowl, mix, and sprinkle evenly with the mozzarella.
- Bake: Bake for 12-15 minutes or until the cheese is completely melted and the top is golden brown to your liking.
- Serve and Store: Serve hot and fresh. Leftovers can be stored airtight in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently in the microwave as needed.
Notes
- Cut broccoli into small florets for best texture and even cooking.
- You can substitute the pasta shape (try penne, fusilli, egg noodles, etc.).
- For make-ahead, assemble the casserole but do not bake; cover and refrigerate up to 48 hours before baking.
- A crunchy topping can be made with panko and butter, but is optional.
- This dish freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
