Chicken Noodle Casserole

Ingredients

• 3 cups dry Rotini
• 1 large boneless skinless chicken breasts, cut into cubes
• 1/2 teaspoon Italian Seasoning
• 1/3 teaspoon Garlic Salt
• 1/4 teaspoon Pepper
• 1-2 tablespoons olive oil
• 10.5 oz. low sodium cream of mushroom soup, (cream of chicken works well too)
• 8 oz. sour cream, equal to one cup
• 1/2 cup milk, any kind
• 2 cups broccoli florets
• 2 cups sharp cheddar cheese, shredded
• 1 cup regular cheddar, shredded
• ½ cup French’s crispy fried onions

Instructions

1. Preheat oven to 375 degrees.
2. Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time. Prepare the rest of the casserole as the pasta cooks.
3. Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.
4. Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes.
5. Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes. Remove from heat.
6. In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli.
7. Drain the pasta and combine it with the casserole ingredients.
8. Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.
9. Cover and bake for 20 minutes.
10. Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
11. Serve and enjoy!

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