Dump-and-Bake Chicken Noodle Casserole
A comforting and easy one-dish casserole combining chicken, pasta, and vegetables, baked to perfection with melted cheese.
Ingredients
Main
- 2 cups diced cooked chicken
- 1 cup finely-diced celery
- 1 cup peeled and finely-diced carrots
- 1 cup finely-diced onion
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons minced garlic (about 2 cloves)
- 12 ounces uncooked rotini pasta
- 1 teaspoon kosher salt
- 4 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 425°F (220°C). Spray a 9x13-inch dish with nonstick spray.
- Add chicken, vegetables, thyme, garlic, pasta, and salt to dish. Mix well.
- Pour broth over ingredients, ensuring pasta is submerged. Cover with foil and bake 40 minutes.
- Remove foil, stir, and check pasta. Bake uncovered 5-10 minutes until al dente.
- Sprinkle cheese on top and bake 5-10 minutes until melted. Rest a few minutes before serving.
Notes
For extra flavor, add herbs or spices as desired.