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It’s hard to beat this Broccoli Cheddar Chicken and Noodle Casserole. Think broccoli cheddar soup meets cozy weeknight casserole. It’s made entirely in one pot and comes together in less than an hour. Made with chicken, short-cut pasta, herbs, and lots of broccoli. Cook everything together in a big skillet, add cheese, and finish this off in the oven. Simple, but so delicious. The perfect weeknight casserole!

Broccoli Cheddar Chicken and Noodle Casserole |

Like clockwork, September hits, and I’m back to sharing more casseroles. For me, September is all about transitioning into a more cozy lifestyle. With school starting and the days getting shorter, it means crisp fall crisp days are just ahead.

Even though our summer was short and I didn’t want it to end. There’s probably not a month I love more than September. Our weather is perfect, there’s so much excitement for the season ahead, and I can finally share the recipes I really love most. The cozy recipes.

And to me, casseroles are cozy family dinners that everyone loves.

Broccoli Cheddar Chicken and Noodle Casserole |

My broccoli cheddar casserole was inspired by an oldie but goodie recipe. I shared a little different version of this recipe a few years back. It was also inspired by the Panera broccoli cheddar soup I grew up eating every single fall back in Cleveland.

I love a casserole-style dinner served up on a Sunday or Monday night. They’re cozy and usually pretty easy to throw together.

Today’s recipe is made entirely in one pot and in under an hour’s time.

Broccoli Cheddar Chicken and Noodle Casserole |

Here are all the details

As mentioned, this all starts and ends in one pot. Or two pots if you decide you want to bake this in a casserole dish for a “real deal” midwest style casserole situation.

Start with the basics. Cook your onion, add the chicken, and give the chicken some time to sear. Then add a touch of butter, garlic, fresh thyme, paprika, and a pinch of cayenne.

At this point, pour in broth and milk, add your favorite shortcut noodle, and then add the broccoli. Simmer until the noodles are just about al dente.

Once the noodles have cooked, stir in a handful of cheese until creamy.

Now, this is when you can transfer everything to a casserole dish if needed/desired.

Broccoli Cheddar Chicken and Noodle Casserole |

Top with cheddar cheese and bake until the cheese is melty and the broccoli on the top has a little char. Then, I always finish with fresh herbs, usually basil or thyme.

The corners of the dish will form an insanely delicious cheesy crust. While the top is crispy, the middle is extra creamy and delicious. It’s a wonderful combination.

If you prefer to go the vegetarian route, simply omit the chicken from the dish. It’s truly just as delicious without or without, so do what works best for you and your family.

Broccoli Cheddar Chicken and Noodle Casserole |

This dish brings back so many memories. Any kind of casserole does. It reminds me of nights eating my mom’s chicken noodle casserole with my brothers.

Only this is better and much healthier. We all love it. Though, it could be fun to give chicken noodle casserole a refresh in my kitchen. Maybe a little healthier version, what do you think?

Broccoli Cheddar Chicken and Noodle Casserole |

Looking for other easy back-to-school recipes? Here are a few ideas: 

Broccoli Cheddar Chicken and Rice Casserole

Garlic Butter Creamed Corn Chicken

Cheesy Zucchini Chicken and Rice Bake

One Skillet Street Corn Chicken Enchilada Bake

Lastly, if you make this Broccoli Cheddar Chicken and Rice Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Broccoli Cheddar Chicken and Noodle Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 423 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1. Preheat the oven to 425° F. 
    2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.
    3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. 
    4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over top of the casserole. 
    4. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm with additional thyme and fresh basil. 
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Broccoli Cheddar Chicken and Noodle Casserole |

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  1. 3 stars
    I made the recipe exactly as directed and thought it was a bit dry, but the flavor is good. I didn’t read comments before hand but now see some people recommend to use less pasta. It also ended up being a bit spicy from the cayenne so my kids, 4 and 6, did NOT like it. I would make it again with some adjustments to those two things.

    1. Hi Jessica,
      Thanks so much for trying this recipe and sharing your feedback, so sorry to hear your family didn’t love it! xx

      1. 4 stars
        Was delicious thank you, Tieghan! Flavors were great, I took it out after 10 min though because it appeared done/almost dry. Is it supposed to be very little liquid at the end of boiling? Will make again:) thanks!

  2. 5 stars
    Recipe is delicious, but as everyone has stated you need to double sauce or half the pasta. I opted for 8oz pasta and it was a good ratio. For the oven step, I also added some bread crumbs for a crispy top.

    1. Hi Sloane,
      Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) xT

  3. 5 stars
    This was SO YUMMY! Because my pasta ALWAYS takes forever to cook, I used 2 cups milk and 2 2/3 cups chicken broth – it came out perfect. I also doubled the chicken to make it hearty enough for my carnivorous husband -he loved it as much as me. Thanks for another incredible recipe to add to my rotation!

    1. Hey Amy,
      Fantastic!! I appreciate you trying this recipe and your feedback, so glad to hear it was a winner! xT

    1. Hi Sarah,
      So sorry, I am not sure where you are seeing that:) There is no rice in this dish. Please let me know if I can help with anything else! xT

  4. For everyone saying the ratio is off and needs more liquid. It doesn’t…you just have to stir it frequently. I’ve made this dish at least 10 times exactly how it’s written and it’s perfect everytime

    1. Hey Brianna,
      Sure, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xT

    1. Hi Pam,
      Sorry to hear you had some issues with this recipe. Can I ask what happened here? What did you feel was off? Please let me know how I can help! xT

      1. 5 stars
        Thanks for this recipe. Added mushrooms in lieu of carrots and added another cup of cheese. Family enjoyed it a lot.

        1. Hi Karen,
          Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx

      2. 3 stars
        Just made this last night. The liquid to pasta ratio was wayy off. I had to add in at least another 2 cups of boiling water and an additional 10 minutes for my pasta to reach al dente. I even left out about 1 cup of dried pasta because I was worried there wasn’t enough broth. Flavor wise it was good.

        1. Hi Rose,
          Thanks for trying this recipe and sharing your feedback! Sorry to hear you had to add more water than instructed! xx