Description
A comforting and delicious Chicken Noodle Casserole featuring rotini pasta, tender broccoli florets, tender cooked chicken breast, and a creamy homemade cheese sauce baked to perfection. This casserole combines simple ingredients into a hearty meal perfect for family 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 later.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Add the chopped broccoli florets during the last 2 minutes of cooking. Drain and rinse with cold water to stop cooking.
- Prepare Sauce Base: In a large skillet over medium heat, melt the 3 tablespoons of unsalted butter. Add the chopped yellow onion and cook, stirring occasionally, until the onion is softened, about 4-5 minutes.
- Make Roux and Sauce: Add the all-purpose flour to the skillet and whisk continuously for 30 seconds to cook out the raw flour taste. Gradually whisk in the low sodium chicken broth and whole milk. Stir in the Italian seasoning, garlic powder, salt, and pepper. Continue cooking and whisking for 3-5 minutes until the sauce thickens.
- Combine Ingredients: Remove the skillet from heat. Stir in the chopped cooked chicken breast, cooked 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 into an even layer. Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly browned.
Notes
- This casserole is perfect for a cozy family dinner and can be customized with other vegetables like peas or mushrooms.
- Use pre-cooked rotisserie chicken to save time.
- For a lighter version, substitute whole milk with 2% milk or use reduced-fat cheese.
- Make sure not to overcook the pasta when boiling to avoid mushy texture after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated 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
