Chicken Noodle Casserole

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 6 Servings

This delicious Chicken Noodle Casserole is so good that this was my fifth time to make it this week! You have got to give this recipe a try, I’m telling you! A big thanks to my dear friend, Jessica, for this recipe. Have a wonderful day, friends. Enjoy!

Ingredients:

2 ½ c diced chicken, about 2 small chicken breasts

1 tsp Italian Seasoning

¾ tsp Garlic Salt

¼ tsp Pepper

2 tbsp olive oil

2 c broccoli florets

3 c dry Rotini

10.5 oz. cream of mushroom soup, (cream of chicken works well too)

8 oz. sour cream, equal to one cup

½ c milk, any kind

2 c sharp white cheddar cheese, shredded\

1 c regular cheddar, shredded

1 c French’s crispy fried onions

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Season the chicken with Italian seasoning, garlic salt, and pepper. Toss until well coated.

Place an oven-safe pot on the stove and turn the heat to medium-high.

Add 2 tablespoons of olive oil and allow it to become hot.

Add the chicken pieces and cook for about 3 minutes.

Add the broccoli and cook for another 3 minutes. Remove the pot from the heat.

Refer to the directions provided on the package of the rotini on how to cook it. Drain and rinse with cold water.

In the same pot with the chicken and broccoli, add milk, sour cream, and 2 cups of cheddar cheese. Stir until well mixed.

Add the cooked pasta into the pot and stir everything until well mixed.

Sprinkle 1 cup of regular cheddar cheese on top. Cover the pot.

Place the pot inside the preheated oven and bake for about 25 minutes.

Remove the cover, then scatter the crispy fried onions on top.

Bake for another 8 minutes or until done.

Serve hot with garlic bread. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days or 3 months inside the freezer.

Nutrition Facts:

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