Description

This Chicken Noodle Casserole is a comforting and creamy baked dish featuring tender shredded chicken, perfectly cooked pasta, vibrant broccoli florets, and a rich blend of Swiss and mozzarella cheeses. With a quick sauté of vegetables and a gentle simmer of heavy cream to create a luscious sauce, this casserole makes a hearty family meal that’s easy to prepare and perfect for weeknight dinners or meal prepping.

Ingredients

Pasta

3 cups dry pasta or noodles (rotini recommended)

Vegetables

1 medium yellow onion, diced small
3 cloves garlic, finely minced
2 cups broccoli florets (fresh or frozen)

Proteins & Dairy

2 1/2 cups cooked and shredded chicken
2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese (or diced into small cubes)
1 cup heavy cream (do not substitute)

Other

2 tablespoons olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Cooking spray (for greasing the baking dish)

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Instructions

Preheat Oven: Preheat your oven to 400°F (204°C). Grease a 3 to 4-quart casserole or baking dish with cooking spray and set it aside.
Cook Noodles: Cook the pasta according to the package directions until al dente. Once cooked, rinse the noodles under cold water, drain thoroughly, and set aside.
Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring frequently, until the onions are softened and translucent.
Add Garlic: Add the finely minced garlic to the skillet and sauté for an additional 1 minute, stirring constantly until fragrant.
Cook Broccoli: Add the broccoli florets along with salt and freshly ground black pepper. Stir to combine, then cover the skillet with a lid to allow steam to cook the broccoli for roughly 3 minutes. Ensure broccoli florets are small for quick cooking and better texture in the casserole.
Simmer Heavy Cream: Pour in the heavy cream and gently bring it to a very light boil, just barely bubbling, over low to medium heat for about 2 to 3 minutes. Avoid a hard boil to maintain the cream’s texture.
Add Chicken and Swiss Cheese: Add the shredded chicken and shredded Swiss cheese into the skillet. Stir constantly to encourage the cheese to melt completely into the creamy mixture.
Combine with Noodles and Transfer: Add the cooked noodles to the skillet, mixing everything well so the pasta is evenly coated. Transfer the combined mixture into the prepared casserole baking dish.
Top with Mozzarella and Bake: Evenly sprinkle the mozzarella cheese over the top of the casserole. Bake uncovered for 12 to 15 minutes, or until the cheese is melted and lightly golden brown. For a crispy topping, optionally mix 1 cup panko breadcrumbs with 4 tablespoons melted butter and sprinkle over the mozzarella before baking.
Serve and Store: Serve the casserole warm and fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave for about 30 seconds or until warmed throughout.

Notes

Use rotini, elbow macaroni, or egg noodles as alternatives for the pasta.
Broccoli can be substituted with other vegetables like cauliflower or green beans.
Heavy cream is essential for the creamy texture; do not substitute with milk or other dairy.
For a crunchy topping, add panko breadcrumbs mixed with melted butter before baking.
This casserole can be assembled ahead of time and refrigerated for 24-48 hours before baking.
Ensure broccoli florets are small to prevent undercooked chunks in the casserole.