Description
This comforting Chicken Noodle Casserole features tender rotini pasta, nutritious broccoli florets, and juicy cooked chicken breast all baked in a creamy cheddar cheese sauce. It’s an easy, family-friendly dish perfect for weeknight dinners.
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 prepare for baking the casserole.
- 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. Drain the pasta and broccoli, then rinse with cold water to stop the cooking process.
- Make the Sauce: Melt the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 4-5 minutes. Sprinkle the flour over the onions and whisk continuously for 30 seconds to cook out the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and milk. Stir in Italian seasoning, garlic powder, salt, and pepper. Continue cooking and whisking the mixture for 3-5 minutes until the sauce thickens and becomes creamy.
- Combine Ingredients: Remove the sauce from heat. Stir in the cooked chicken, cooked rotini pasta, broccoli, and half of the shredded cheddar cheese until well combined.
- Assemble Casserole: Transfer the mixture to a 13x9-inch baking dish and spread evenly. Sprinkle the remaining shredded cheddar cheese over the top.
- Bake: Cover the casserole with foil and bake for 15 minutes. Then remove the foil and bake for an additional 5 minutes or until the casserole is hot, bubbly, and the cheese is melted and golden.
Notes
- This casserole can be made ahead and refrigerated before baking to save time on busy days.
- Substitute rotini pasta with penne or elbow macaroni if preferred.
- For a lower-fat version, use reduced-fat milk and cheese.
- Add a crunchy topping with panko breadcrumbs mixed with a little melted butter before baking for extra texture.
- Ensure chicken is fully cooked before adding; leftover rotisserie chicken works great for convenience.
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
