Broccoli Chicken Noodle Casserole Recipe

Ingredients

• 1.5 pound Chicken Tenderloins (frozen, steam until cooked through then chop)
• 1 pound Rotini Pasta (dry, uncooked)
• 12 ounce Frozen Broccoli Florets (steam for about 5 minutes, do not fully cook)
• 2 cup Cheddar Jack Cheese (shredded; reserve a small amount for topping)
• 1 can Cream of Chicken Soup (Campbell's, 10.5 oz)
• 0.75 cup Milk (whole or 2% milk)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)
• 1.5 cup French Fried Onions (divided; some mixed in, remainder for topping)
• 1 spray Cooking Spray (to coat casserole dish)

Instructions

1. Cook and Chop Chicken

   Steam the frozen chicken tenderloins until they reach an internal temperature of 165°F, about 8‑10 minutes, then chop into bite‑size pieces.

   Time: PT10M

2. Cook Rotini Pasta

   Bring a large pot of salted water to a boil, add the rotini and cook according to package directions (8‑10 minutes) until al dente. Drain in a colander and set aside.

   Time: PT12M

   Temperature: 212°F

3. Partially Cook Broccoli

   Place the frozen broccoli florets in a microwave‑safe bag or bowl, cover, and microwave for about 5 minutes until just thawed and slightly tender.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 375°F.

   Time: PT5M

   Temperature: 375°F

5. Prepare Casserole Dish

   Lightly spray the inside of a 9x13 casserole dish with cooking spray.

   Time: PT1M

6. Make the Creamy Base

   In the mixing bowl combine the cooked rotini, cream of chicken soup, milk, black pepper, and 1 cup shredded cheddar‑jack cheese. Stir until evenly coated.

   Time: PT5M

7. Add Chicken, Broccoli, and Onions

   Fold the chopped chicken, partially cooked broccoli, and 1 cup of French fried onions into the pasta mixture. Add an additional 0.75 cup cheese and stir gently.

   Time: PT3M

8. Transfer to Dish and Cover

   Pour the mixture into the prepared casserole dish, sprinkle a small handful of cheese on top, and cover tightly with aluminum foil.

   Time: PT3M

9. Bake Covered

   Bake in the preheated oven for 25 minutes, or until the casserole is hot and bubbling around the edges.

   Time: PT25M

   Temperature: 375°F

10. Add Fried Onion Topping and Finish Baking

    Remove the foil, sprinkle the remaining French fried onions evenly over the top, and return to the oven uncovered for 8 minutes, or until the onions are golden and crisp.

    Time: PT8M

    Temperature: 375°F

11. Rest and Serve

    Allow the casserole to rest for 5 minutes before serving so the sauce thickens slightly.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g