This easy chicken noodle casserole has spiral pasta, broccoli and a creamy homemade sauce. Topped with melty cheddar, it’s cozy, comforting and so delicious!
This chicken noodle casserole is one of those recipes that I just know will become a staple in our dinner rotation. It’s quick and easy to make with simple, real ingredients (no canned cream of soups here). While it bakes in the oven I can toss together a Green Salad or make a quick batch of Drop Biscuits. Out of the oven, this chicken noodle casserole is hot, bubbly, and topped with melty cheddar. Comfort food doesn’t get any better!
With pasta, veggies and chicken, this casserole recipe can pass as a meal on its own. I like to round out our dinner with an extra veggie (these Roasted Carrots are our go-to) or a salad. My kids love bread with their meal, and I often slice up a loaf of our favorite Whole Wheat Bread to serve with this cheesy casserole.
Craving more casserole recipes? Try my Tuna Casserole, Hamburger Casserole or Chicken Broccoli Rice Casserole next!
Ingredient Notes
Here are a few notes about the ingredients you’ll need for this recipe. Find the full recipe with measurements in the recipe card below.
- Rotini Pasta: I love the spiral shape with the cheesy chicken and broccoli! You could also swap in another short pasta shape, or even spaghetti like I use in my Baked Spaghetti.
- Broccoli: I used fresh broccoli but you could substitute frozen broccoli. If using frozen, no need to thaw it or boil it with the pasta, just stir it frozen into the cream sauce and it will cook as the casserole bakes.
- Onion: For flavor. I like to use a sweet yellow onion.
- Butter and Flour: These combine to make a roux which thickens the cream sauce.
- Chicken Broth and Milk: These form the base of the creamy sauce.
- Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
- Cooked Chicken: Use leftover chicken (like my Baked Chicken Breast), Poached Chicken or rotisserie chicken.
- Cheddar Cheese: I recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese from the grocery store won’t melt as smoothly.
How to Make Chicken Noodle Casserole
We start by cooking the pasta in boiling salted water. During the last 2 minutes of the pasta cook time, add the broccoli to the pot to cook with the pasta. I’m all for saving time in the kitchen and washing less dishes! Pour the pasta and broccoli into a colander and rinse under cold water.
Make the cream sauce. Melt the butter in a large skillet, then add the onion and cook until softened. Add the flour and whisk for 30 seconds to cook off any raw flour taste. Then whisk in the chicken broth and milk, followed by the Italian seasoning, garlic powder, salt and pepper. Cook, whisking often, for 3-5 minutes, until the sauce thickens.
Combine and bake. Stir in the cooked chicken, cooked pasta, broccoli and half of the shredded cheddar. Transfer the mixture to a baking dish, top with the remaining cheese and cover with foil. Bake for 15 minutes, then uncover and bake 5 more minutes, until the casserole is hot and bubbly and the cheese is melted.
Recipe Variations
I tested this recipe a few different ways and my family loved this version with spiral pasta and broccoli best. If you want to try something different, here are a few ideas:
- Stir frozen mixed vegetables into the cream sauce instead of or in addition to the broccoli. (No need to pre-cook them.)
- Use egg noodles or spaghetti squash instead of pasta. You might also like my Spaghetti Squash Casserole. If using spaghetti squash, you’ll need to roast the squash and cook the broccoli separately.
- Make it vegetarian by increasing the amount of broccoli and omitting the chicken. Use vegetable broth instead of chicken broth.
Chicken Noodle Casserole
Ingredients
Casserole
- 8 ounces rotini pasta
- 3 cups broccoli florets, cut into bite-size pieces
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium chicken broth
- 1 ½ cups whole milk
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups chopped cooked chicken breast
- 2 cups shredded cheddar cheese, 8 ounces, divided
Instructions
- Preheat oven to 375° F.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente, adding the chopped broccoli during the last 2 minutes of the cook time. Drain and rinse in cold water.
- Meanwhile, melt the 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the onion and cook, stirring occasionally, until softened, 4-5 minutes.
- Add the flour to the skillet and whisk for 30 seconds to cook off any raw flour taste. Then whisk in the chicken broth and milk, followed by the Italian seasoning, garlic powder, salt and pepper. Cook, whisking often, for 3-5 minutes, until the sauce thickens.
- Remove the pan from the heat. Stir in the cooked chicken, cooked pasta, broccoli and half of the shredded cheddar cheese. Transfer the mixture to a 13×9-inch baking dish and spread it out into an even layer. Top with the remaining cheddar cheese.
- Cover with foil and bake for 15 minutes, then uncover and bake for 5 more minutes, or until casserole is hot and bubbly and cheese is melted.
Notes
- You can substitute the rotini pasta with other short pasta shapes, or even spaghetti.
- To use frozen broccoli, no need to thaw or pre-cook. Just stir it into the cream sauce along with the pasta and chicken in recipe step 5.
- Cheese: I recommend buying a block of cheddar cheese and shredding it yourself. Pre-shredded cheese from the grocery store won’t melt as smoothly.
- Recipe Variation: Stir frozen mixed vegetables into the cream sauce instead of or in addition to the broccoli. (No need to pre-cook them.)
