Description
A comforting and hearty Chicken Noodle Casserole featuring tender rotini pasta, nutritious broccoli florets, and shredded chicken breast in a creamy cheddar cheese sauce. This easy-to-make baked casserole is perfect for a family dinner and combines a homemade cream sauce with wholesome ingredients for a satisfying dish.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces rotini pasta
- 3 cups broccoli florets (cut into bite-size pieces)
Sauce
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium chicken broth
- 1 ½ cups whole milk
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
Protein and Cheese
- 2 ½ cups chopped cooked chicken breast
- 2 cups shredded cheddar cheese (8 ounces, divided)
Instructions
- Preheat Oven: Preheat your oven to 375° F to have it ready for the casserole baking stage.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling pasta. Drain everything and rinse under cold water to stop cooking and set aside.
- Sauté Onions: In a large skillet over medium heat, melt the butter. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 4-5 minutes.
- Make the Sauce: Sprinkle the all-purpose flour over the softened onions and whisk continuously for 30 seconds to cook out the raw flour taste. Slowly whisk in the chicken broth and whole milk, then add Italian seasoning, garlic powder, salt, and pepper. Continue to cook while whisking frequently for 3-5 minutes until the sauce thickens.
- Combine Ingredients: Remove the sauce from heat. Stir in the cooked chicken, cooked pasta, broccoli, and half of the shredded cheddar cheese until well combined.
- Prepare for Baking: Transfer the mixture to a 13×9-inch baking dish, spreading it into an even layer. Sprinkle the remaining cheddar cheese evenly on top.
- Bake Casserole: Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake uncovered for an additional 5 minutes or until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
Notes
- This chicken noodle casserole combines spiral pasta, broccoli, cheese, and a creamy homemade sauce for a delicious comfort meal.
- Make sure not to overcook the pasta and broccoli to keep a slight bite and fresh color.
- You can substitute cooked rotisserie chicken for convenience.
- For a lighter version, consider using low-fat milk and reduced-fat cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 82 mg
