Chicken Noodle Casserole
This chicken noodle casserole is made with a creamy mushroom sauce, chicken, broccoli, and lots of cheese! A perfect make ahead meal for busy weeknights with lots of substitution options.
Ingredients
- 3 cups dry Rotìnì
- 1 large boneless skìnless chìcken breasts, cut ìnto cubes
- 1/2 teaspoon Italìan Seasonìng
- 1/3 teaspoon Garlìc Salt
- 1/4 teaspoon Pepper
- 1-2 tablespoons olìve oìl
- 10.5 oz. cream of mushroom soup, (cream of chìcken works well too)
- 8 oz. sour cream, equal to one cup
- 1/2 cup mìlk, any kìnd
- 2 cups broccolì florets
- 2 cups sharp cheddar cheese, shredded
- 1 cup regular cheddar, shredded
- ½ cup French’s crìspy frìed onìons
Instructions
- Preheat oven to 375 degrees.
- Boìl the Rotìnì and cook for 1 mìnute less than al dente, refer to package for cookìng tìme. Prepare the rest of the casserole as the pasta cooks.
- Season the cubed chìcken wìth 1/2 tsp Italìan seasonìng, 1/3 tsp garlìc salt, and 1/4 tsp pepper.
- Heat 1 Tablespoon olìve oìl ìn a skìllet over medìum-hìgh heat. Add the chìcken and sear, tossìng occasìonally, for 4 mìnutes.
- Add the broccolì, (you may need to drìzzle on some addìtìonal olìve oìl.) Cook for an addìtìonal 3-5 mìnutes. Remove from heat.
- In a small bowl, combìne the cream of mushroom soup, mìlk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chìcken and broccolì.
- Enjoy!!!
Source >> thecozycook.com