In The Kitchen: Chicken Noodle Casserole

Let’s get cooking.  I found this recipe to be a great comfort food.  How many of you think about your childhood when you have a plate of chicken noodle casserole in front of you?  I found this recipe recently and I feel like it’s a kicked up version to the one I had as a kid growing up.  It is full of flavor. 

Ingredients

  • 2 ½ cups of diced chicken, about 2 small chicken breast (I have also used shredded chicken breast instead and works just as good) 
  • 1 tsp of Italian seasoning
  • ¾ tsp garlic powder
  • ¼ tsp pepper 
  • 2 tbsp olive oil (only used to cook your chicken so if you are using shredded chicken you have already, you will not need) 
  • 2 cups of frozen broccoli florets (here again, you can use any frozen veggie of your liking, play with it and see what you like the best) 
  • 3 cups of dry rotini 
  • 10.5 oz. cream of chicken soup 
  • 8 oz. of sour cream 
  • ½ cup of milk 
  • 3 cups of sharp cheddar cheese shredded 
  • 1 cup of French’s crispy fried onions  

Instructions

  • Preheat oven to 375 degrees 
  • Season chicken with italian seasoning, garlic and pepper (if you are using already cooked shredded chicken – add the seasons to the shredded chicken when you mix all the casserole)
  • Heat 2 tbsp of olive oil over medium-high heat.  Add chicken and cook for 3 minutes 
  • Toss the chicken and add the frozen veggies. Cook for an additional 3-4 minutes until your chicken is cooked.  Remove from heat
  • Cook your rotini per package instructions
  • Add the cream of chicken soup, sour cream, milk, and 2 cups of shredded cheese to the pan with your cooked chicken and veggies. Stir to combine
  • Drain pasta and add it to your pan and gently mix into the chicken mixture
  • Either place your oven safe pan into oven OR transfer your mixture to a slightly greased oven safe casserole dish
  • Top with remaining 1 cup of shredded cheese. Cover with foil and bake for 25 minutes
  • Remove cover and top with the crispy fried onions. Bake for an additional 8 minutes. Serve 

I have made this many times now and I’ve gotten to the point of not even measuring my ingredients.  It is one of my favorites, I tend to always eat more than I need to of this recipe. I hope you enjoy it as much as I do.  

I am hoping that some of you try this recipe and let me know what you think.  I’d love to see pictures too. 

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