Description
This comforting Chicken Noodle Casserole features tender rotini pasta, fresh broccoli, and juicy chicken breast all baked in a creamy homemade cheddar cheese sauce. It’s a hearty, family-friendly dish perfect for weeknight dinners or meal prep.
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 get it ready 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 directions for al dente. In the last 2 minutes of cooking, add the chopped broccoli florets. Once done, drain and rinse under cold water to stop cooking.
- Sauté Onions: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
- Make the Sauce: Sprinkle the flour into the skillet with onions and whisk continuously for 30 seconds to cook out the raw flour taste. Slowly whisk in the chicken broth and whole milk, followed by 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, cooked pasta, broccoli, and half of the shredded cheddar cheese until evenly mixed.
- Assemble Casserole: Transfer the mixture to a 13×9-inch baking dish and spread evenly. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake: Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake uncovered for an additional 5 minutes until the casserole is hot, bubbly, and the cheese is melted and lightly golden.
Notes
- This dish is cozy and comforting, combining simple ingredients into a delicious homemade casserole.
- Using rotini pasta holds the creamy sauce well, but any short pasta shape works.
- Add fresh broccoli near the end of pasta cooking time to retain its bright color and slight crispness.
- Make sure to whisk sauce continuously after adding flour to avoid lumps.
- Leftovers store well in the refrigerator for 3-4 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
