Description
This Cheesy Chicken Noodle Casserole is a comforting and hearty dish combining tender chicken, fresh broccoli, and egg noodles baked in a creamy blend of cream of chicken soup, sour cream, and cheddar cheese. Topped with crispy fried onions for added texture and flavor, this casserole is perfect for a family dinner or potluck and comes together in just 40 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 ½ cups broccoli florets
- 2 cloves garlic, minced
Dairy and Condiments
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded sharp white cheddar cheese, divided
- 1 cup shredded mild cheddar cheese, divided
Other Ingredients
- 1 tablespoon olive oil (or butter), plus 1 tablespoon additional olive oil or butter
- 2 teaspoons Italian seasoning
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- 1 bag (12 ounces) dried egg noodles
- 2 cans (10.75 ounces each) condensed cream of chicken soup
- 2/3 cup French’s crispy fried onions
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with butter or non-stick spray and set it aside.
- Cook Chicken: Heat 1 tablespoon of olive oil or butter in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season them with Italian seasoning, minced garlic, seasoned salt, and pepper. Stir frequently and cook the chicken for about 5 minutes until it is starting to brown.
- Add Broccoli and Finish Cooking Chicken: Add the broccoli florets to the skillet with the chicken. Continue cooking and stirring until the chicken is cooked through and no longer pink in the center, then turn off the heat.
- Cook Noodles: Meanwhile, bring a large pot of water to a boil. Add the egg noodles and cook until they are al dente, following package instructions. Drain the noodles and cover to keep warm.
- Mix Casserole Ingredients: In the skillet with chicken and broccoli, add both cans of cream of chicken soup, sour cream, milk, and half of the shredded sharp white cheddar and mild cheddar cheeses (½ cup each). Stir gently to combine. Then add the cooked noodles and carefully mix everything together until well blended.
- Assemble and Bake: Pour the casserole mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining shredded sharp white cheddar and mild cheddar cheese evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Add Crunchy Topping and Finish Baking: Remove the baking dish carefully from the oven and discard the foil. Sprinkle the crispy fried onions evenly over the casserole. Return the dish to the oven, uncovered, and bake for an additional 5 minutes to crisp the topping.
- Cool and Serve: Remove the casserole from the oven and let it stand for about 5 minutes to cool slightly. Serve warm and enjoy your cheesy chicken noodle casserole!
Notes
- You can substitute broccoli with other vegetables like green beans or cauliflower if preferred.
- For a lighter version, use reduced-fat sour cream and cheese.
- Make sure not to overcook the noodles; al dente texture is best to prevent mushiness in the casserole.
- This casserole can be prepared a day ahead and baked just before serving; simply cover and refrigerate.
- Feel free to add a pinch of smoked paprika or cayenne pepper for some heat.
- Use fresh garlic instead of minced from a jar for best flavor.
- If you want extra cheesiness, sprinkle additional shredded cheese on top before adding the fried onions.
