Description
A comforting Chicken Noodle Casserole made with rotini pasta, broccoli, tender cooked chicken, and a creamy homemade cheese sauce, baked to bubbly perfection with melted cheddar cheese on top.
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
Main Ingredients
- 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 until al dente, adding the broccoli florets during the last 2 minutes of cooking. Drain and rinse with cold water to stop cooking.
- Make the sauce base: While pasta cooks, melt the 3 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
- Prepare thickened sauce: Sprinkle the flour into the skillet with the onions and whisk continuously for 30 seconds to eliminate raw flour taste. Gradually whisk in chicken broth and whole milk, then add Italian seasoning, garlic powder, salt, and pepper. Continue whisking and cooking for 3-5 minutes until the sauce thickens smoothly.
- Combine casserole ingredients: Remove the skillet from heat. Stir in the chopped cooked chicken, cooked rotini pasta, broccoli, and half of the shredded cheddar cheese into the sauce until well combined.
- Assemble the 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 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 has melted and lightly browned.
Notes
- This casserole is ideal for a cozy family meal and can be customized by swapping broccoli with other vegetables like cauliflower or spinach.
- Using low sodium chicken broth helps control the saltiness, but salt can be adjusted to your taste preference.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For extra crunch, top with breadcrumbs before baking uncovered during the last 5 minutes.
- If you prefer, substitute whole milk with 2% milk for a lighter version, though the sauce will be slightly less rich.
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
