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Zucchini Cheddar Chicken Noodle Casserole

A cozy and creamy casserole filled with tender rotini pasta, juicy chicken, and vibrant zucchini, all smothered in a rich, cheesy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rotini pasta Use any short pasta you like
  • 1 cup cooked chicken, shredded or diced Great way to use leftover chicken
  • 2 medium zucchinis, sliced Sliced into thin rounds
  • 1 cup shredded cheddar cheese For the cheesy goodness
  • 1 cup cream of chicken soup For the creamy sauce
  • 1/2 cup milk Used in the sauce preparation
  • 1 teaspoon garlic powder For flavor enhancement
  • to taste Salt and pepper To season
  • optional Fresh herbs like parsley for garnish Adds freshness on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Slice the zucchinis into thin rounds. You can give them a quick sauté in a skillet if you prefer them softer.
  3. In a large bowl, mix together the cooked rotini, shredded chicken, zucchini slices, and shredded cheddar cheese.
  4. In a separate bowl, whisk together the cream of chicken soup, milk, garlic powder, salt, and pepper. Pour this mixture over the pasta and chicken, stirring until everything is well-coated.
  5. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
Baking
  1. Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden.
  2. Allow the casserole to cool for a few minutes, garnish with fresh herbs if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in a freezer-safe container. Reheat in the oven at 350°F until heated through.