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Chicken Noodle Casserole




Ingredients
  • 3 cups dry Rotini
  • 1 large boneless skinless chicken breasts, cut into cubes
  • 1/2 teaspoon Italian Seasoning
  • 1/3 teaspoon Garlic Salt
  • 1/4 teaspoon Pepper
  • 1-2 tablespoons olive oil
  • 10.5 oz. low sodium cream of mushroom soup, (cream of chicken works well too)
  • 8 oz. sour cream, equal to one cup
  • 1/2 cup milk, any kind
  • 2 cups broccoli florets
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup regular cheddar, shredded
  • ½ cup French’s crispy fried onions

Instructions
  1. Preheat oven to 375 degrees.
  2. Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time. Prepare the rest of the casserole as the pasta cooks.
  3. Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.
  4. Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes.
  5. Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes. Remove from heat.
  6. In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli.
  7. Drain the pasta and combine it with the casserole ingredients.
  8. Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.
  9. Cover and bake for 20 minutes.
  10. Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
  11. Serve and enjoy!






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