To begin making your Chicken Noodle Casserole, you preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

In a large frying pan and heat the olive oil over medium heat. Add diced chicken to the skillet and season with Italian seasoning, garlic salt, and pepper. Cook until chicken is no longer pink in the center, about 6 to 8 minutes.

In the same skillet, add the broccoli florets and cook for about 3-4 minutes until slightly tender. Remove from heat.

Cook rotini pasta al dente according to package directions. Drain and set aside.

In a large mixing bowl, combine the cooked chicken, cooked broccoli, cooked Rotini pasta, condensed cream of mushroom soup, sour cream, milk, and 1 1/2 cups of sharp white cheddar cheese. Mix until everything is well combined.

Transfer the mixture to the greased baking dish. Spread evenly.

Sprinkle the remaining 1/2 cup of sharp white cheddar cheese and 1 cup of regular cheddar cheese over the top of the casserole.

Cover the heating dish and prepare within the preheated stove for 20 minutes.

After 20 minutes, remove the foil and sprinkle the French’s crispy fried onions over the top of the casserole.

Return the uncovered casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the onions are golden brown.

When ready, remove the casserole from the oven and let it cool.

Serve warm and enjoy your delicious Chicken Noodle Casserole!