This baked Broccoli Chicken Noodle Casserole is the ultimate in comfort food. Made with chicken, pasta, broccoli, soup and cheese – it’s a family favourite that everyone will love.
When I was sick, my mom would make heartwarming and soothing chicken noodle soup. This casserole version of a classic comfort food will bring on that same feeling of a tight warm hug.
When our days are at their busiest, a casserole is a great choice for being both a time saver and all-in-one meal. Just like our Tater Tot Casserole and Sloppy Joe Shepherd’s Pie, this dish is also a huge hit with the kids.
This shortcut version is simple to make, can be made ahead of time, freezes well – and is as belly-warming as it is heart-warming.
Best Ever Chicken Noodle Casserole
Combining our love for chicken noodle soup and a filling casserole, this recipe will be on your dinner rotation all year long.
Plus, it’s made with pantry ingredients that you’ll probably already have on hand.
It’s a hearty meal in a rich and creamy sauce. This chicken broccoli casserole is even better the next day.
Without much effort, this is a cheesy chicken noodle casserole that is a great recipe for busy weeknights.
The crunchy topping might be my favorite part of this easy casserole recipe. Though I do love great recipes that use leftover chicken.
It’s great when new recipes become an instant hit, especially with the picky eaters.
How to Make Broccoli Noodle Casserole
You’ll need the following simple ingredients to make this chicken broccoli noodle casserole recipe, which has become one of our favorite recipes to serve as a main dish. The entire recipe is on the printable recipe card below.
- dry rotini pasta or egg noodles
- olive oil
- boneless skinless chicken breast
- Italian seasoning
- garlic salt or garlic powder
- black pepper
- can cream of mushroom soup
- sour cream
- broccoli florets
- cheddar cheese
- French’s crispy fried onions
If you already have cooked chicken on hand, this casserole dish will be even faster to put together and bake. Once you have cooked your pasta al dente, it a mix and dump meal that will be on your table in no time.
Preheat the oven to 375 degrees and spray a casserole dish with cooking spray. Boil the rotini as per package directions, until the pasta is almost el dente.
In a large pot over medium heat, add the oil and the cooked shredded chicken. Then add the spices and allow to cook for 1-2 minutes, to heat through.
Add the fresh broccoli (small pieces for best results) and cook for another 4 minutes. Remove from heat.
In a large bowl, combine the canned soup, cup milk, sour cream, and 1.5 cups of the cheese. Add in the broccoli and chicken, and stir until combined. Drain noodles and add to the bowl, and combine again.
Add the noodle mixture to the greased baking dish and top with the remaining cheese.
Bake for 25 minutes, add the crispy fried onions to the top, and bake again for another 10 minutes.
Enjoy this simple recipe and a perfect weeknight meal, that the whole family will love. It’s the best ever chicken noodle casserole.
Tips for Making this Recipe
- Use those chicken leftovers for this Homemade Chicken Noodle Casserole. I suggest boneless skinless chicken breasts or thighs. You can also use leftover rotisserie chicken.
- If you don’t have Cream of Mushroom soup on hand, you can substitute with cream of celery soup or cream of chicken soup.
- Everything is better with cheese, so feel free to add more if you wish! A great option is a blend of different cheeses.
- You can also add a little bit of ham if you choose. This is also a great recipe when you have leftover ham.
- I seem to always have French’s crispy fried onions on hand, so that is what is in this recipe card. Yet you can also use panko bread crumbs or just crushed Ritz crackers as well.
To Store: Place leftover casserole in an airtight container or cover with plastic wrap. It’s good for up to 3 days.
Can I Freeze this Casserole
Not only can you make this casserole dish in advance and refrigerate until cooking, it also freezes well for later. Just make sure your pasta isn’t overcooked or else it’ll come out mushy. El Dente is key, and completely unthaw before baking.
More Casserole Recipes:
- Chicken Stuffing Casserole
- Ham and Potato Casserole
- Chicken Bacon Ranch Casserole
- Pizza Casserole
- Tater Tot Enchilada Casserole
- Green Bean Casserole
Make sure to Pin for later, and share with those you love. It’s the next best thing to a real life hug right now.
- 3 cups dry rotini pasta
- 2 Tablespoons olive oil
- 1 large (or 2 medium) boneless skinless chicken breast, cooked and cut into cubes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can cream of mushroom soup
- 3/4 cup sour cream
- 1/2 milk
- 2 cups broccoli florets
- 2 cups cheddar cheese, shredded
- 1/2 cups French's crispy fried onions
- Preheat the oven to 375 degrees and spray a 9x13 casserole dish with cooking spray.
- Boil the rotini as per package instructions, until the pasta is almost el dente.
- In a large pan over medium heat, add the oil and the cooked chicken cubes. Then add the spices and allow to cook for 1-2 minutes, to heat through.
- Add the broccoli and cook for another 4 minutes. Remove from heat.
- In a large bowl, combine the canned soup, milk, sour cream, and 1.5 cups of the cheese. Add in the broccoli and chicken, and stir until combined.
- Drain the pasta and add to the bowl, and combine again.
- Add the casserole filling to the greased baking dish and top with the remaining cheese.
- Bake for 25 minutes, add the crispy fried onions to the top, and bake again for another 10 minutes.
- - If you don't have Cream of Mushroom soup on hand, you can substitute with Creamy of Celery or Cream of Chicken.
- - Everything is better with cheese, so feel free to add more if you wish!
- - Substitute the crispy fried onions with Panko bread crumbs or crushed Ritz crackers as well.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 73mgSodium: 844mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 22g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.