Chicken Noodle Casserole
This is like a mash up of two of my favorite classic casseroles, broccoli and chicken. It's quick and easy for busy weeknights, made with simple ingredients most of us always have on hand, plus I like to jazz it up with different crunchy toppings. And did I mention that it's a perfect make ahead meal, too.
Ingredients
Instructions
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Step 1
Preheat oven to 375 degrees. Lightly grease a 9 x 13 casserole dish with non stick spray, set aside. Heat the chicken until warm in a skillet with oil over medium high heat and season with Italian seasoning, garlic powder and pepper. Add the broccoli to the skillet and cook it along with the chicken as it's reheating then remove from heat. (See note in the ingredients for making with fresh chicken)
At the same time, cook the pasta for 1 minute less than al dente, refer to package for cooking time.
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Step 2
Meanwhile, in a large mixing bowl combine the soup, sour cream, milk, and 2 cups of sharp white cheddar cheese.Drain the pasta and add it to the soup mixture, gently combining it with a spatula, then transfer the mixture to the casserole dish. Top with the regular cheddar cheese, cover with foil and bake for 25 minutes.Then remove foil and top with crispy fried onions and bake uncovered about 8 more minutes.Enjoy!
Note
I found this recipe from The Cozy Cook and it certainly lived up to the cozy name! I just made a few little adjustments to make it with ingredients that I had on hand.
