Description
This Chicken Noodle Casserole is a comforting and hearty dish featuring rotini pasta, tender broccoli florets, shredded cooked chicken, and a creamy homemade cheese sauce. It's baked to perfection with a melted cheddar cheese topping for a satisfying family meal.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces rotini pasta
- 3 cups broccoli florets (cut into bite-size pieces)
Cheese 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 and rinse both under cold water to stop cooking.
- Prepare the cheese sauce: In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add the chopped yellow onion and sauté, stirring occasionally, until softened, about 4-5 minutes.
- Make the roux: Sprinkle the flour over the onions and whisk continuously for 30 seconds to eliminate raw flour taste.
- Add liquids and spices: Gradually whisk in the chicken broth and whole milk. Stir in Italian seasoning, garlic powder, salt, and pepper. Cook the mixture, whisking often, for 3-5 minutes until thickened.
- Combine ingredients: Remove skillet from heat. Stir in the chopped cooked chicken, cooked pasta, broccoli, and half of the shredded cheddar cheese until well combined.
- Assemble casserole: Transfer the mixture into a 13x9-inch baking dish and spread evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake the casserole: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 5 minutes until the casserole is hot, bubbly, and the cheese is melted.
Notes
- This casserole is perfect for a comforting family dinner and can be made ahead of time.
- Use rotini or any other short pasta that holds sauce well, like penne or fusilli.
- For a lower fat version, substitute whole milk with 2% milk or use reduced-fat cheese.
- Fresh or frozen broccoli can be used; if frozen, thaw slightly before adding to pasta water.
- Leftovers can be refrigerated 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
