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Parmesan Herb Chicken Noodle Casserole

Irresistibly Creamy Parmesan Herb Chicken Noodle Casserole

This Parmesan Herb Chicken Noodle Casserole is a comforting dish combining rotini noodles, chicken, and veggies in a rich sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 2 cups cooked rotini or egg noodles Substitute with penne or gluten-free pasta if needed.
For the Chicken
  • 2 cups cooked shredded chicken (rotisserie suggested) Feel free to use poached or grilled chicken for a lighter option.
For the Veggies
  • 1 cup broccoli florets (fresh or frozen) Cauliflower can be used for a milder flavor.
  • 1 cup carrots, diced Peas can replace for a different twist.
For the Sauce
  • 1 cup chicken broth Vegetable broth can be used for a vegetarian version.
  • 1 cup heavy cream Substitute with Greek yogurt or dairy-free cream for lighter options.
  • 1 cup grated Parmesan cheese Nutritional yeast can be swapped for a vegan option.
For Flavoring
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
For Topping
  • 1 cup shredded mozzarella cheese Melts into a heavenly gooey topping.
  • Fresh parsley, chopped For garnish.

Equipment

  • Oven
  • large pot
  • Mixing bowl
  • 9x13-inch baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add rotini or egg noodles and cook for about 4-6 minutes until al dente. Drain and set aside.
  3. In a mixing bowl, combine the cooked shredded chicken, drained noodles, broccoli florets, diced carrots, chicken broth, heavy cream, ¾ cup of grated Parmesan, olive oil, garlic powder, onion powder, dried thyme, dried basil, black pepper, and salt. Stir until well-coated.
  4. Lightly grease a 9x13 inch baking dish. Spoon the chicken-noodle mixture into the dish and spread it evenly. Top with the remaining Parmesan cheese and shredded mozzarella.
  5. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
  6. Let cool for 5-10 minutes before serving. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 60mgCalcium: 25mgIron: 10mg

Notes

Avoid overcooking the noodles and keep an eye on the cheese during the final baking phase for the perfect golden topping.

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