Chicken Noodle Casserole

See recipe card at the end of this post for ingredient quantities and full written instructions

Rotini- One of the best pastas for casseroles. They hold their shape and grip the sauce well.
Chicken- I cook fresh chicken in this recipe but 2 cups of rotisserie chicken works well too!
Italian Seasoning
Garlic Salt
Pepper
Olive Oil- Vegetable or canola work as well
Low Sodium Cream of Mushroom Soup- Cream of Chicken works too. You can also make your own homemade condensed mushroom soup.

Preheat oven to 375 degrees.
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.
Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.
Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes.
Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes. Remove from heat.
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.
Drain the pasta and combine it with the casserole ingredients.
Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.
Cover and bake for 20 minutes.
Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
Serve and enjoy!

I have used egg noodles for this recipe as well, but they are thinner and don't hold up quite as well as Rotini.

Easy Recipes