Description
This Chicken Noodle Casserole is a cozy and comforting baked dish featuring tender rotini pasta, fresh broccoli, shredded chicken, and a creamy homemade cheese sauce. Perfect for a hearty family dinner, it combines simple ingredients into a flavorful casserole topped with melted cheddar cheese.
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.
- 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. Add the broccoli florets during the last 2 minutes of cooking. Drain the pasta and broccoli, then rinse with cold water to stop cooking.
- Prepare Sauce Base: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 4-5 minutes.
- Make the Roux and Sauce: Sprinkle the flour over the cooked onions and whisk continuously for 30 seconds to cook off the raw flour taste. Gradually whisk in the chicken broth and whole milk until smooth. Add 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 the 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 to a 13x9-inch baking dish, spreading it into an even layer. Sprinkle the remaining cheddar cheese on top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 5 minutes until the casserole is hot, bubbly, and the cheese has melted.
Notes
- This casserole is best served hot and fresh from the oven for a creamy, cheesy texture.
- You can substitute rotini with other short pasta shapes like penne or macaroni.
- For a lighter version, use low-fat milk and reduced-fat cheddar cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes to the sauce for a slight kick if desired.
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
