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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!
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.
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.
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.
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.
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?
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
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.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3/4 pound boneless chicken breasts, cut into cubes
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
- 2 cups low sodium chicken broth
- 1 1/2 cups milk
- 1 pound short cut pasta
- 3 cups broccoli florets, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- 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.
Absolutely delicious! Was nervous it wouldn’t come out but it is a total hit. Going to share some with my friends! Wondering- what’s the best method for reheating this dish? Thank you.
Hey Sofia,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! I would cover with foil and reheat at 300F. xx
If you want to make this ahead to serve at a gathering, how long would you reheat for or would you wait to bake until day of?
Hey Karina,
I would wait to bake until you are ready to serve and just keep covered in the fridge. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I just made this for dinner tonight. I read the other reviews about there not being enough liquid, so I doubled the chicken broth and added a generous splash of heavy cream right before I mixed in the cheese. It was still just a little dry, next time I will up the milk to 2 cups. That said, the flavor was delicious! The fresh thyme and basil was great and the cayenne gives just the right amount of heat. This is comfort food for sure.
Hey Jennifer,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
Tieghan, I am excited to make this recipe for the first time tonight. I am confused about the cheeses. You list both parmesan and cheddar in the ingredient list. Can you clarify- do both parmesan and cheddar get mixed into the mixture with the pasta, chicken, etc.? Do both parmesan and cheddar get sprinkled on top right before baking? Which is which?
THANK YOU!!
Hey Carrie,
You can use 1 cup of the cheddar cheese in step 4 and then the remaining cheddar and parmesan cheese to scatter over the dish. I hope you love the recipe, let me know how it turns out! x
I used gluten free (lentil) rotini pasta and also felt like the pasta to sauce ratio was off and wanted a creamier result, but that’s on me. I added a can of tuna and thawed, frozen broccoli before putting her in the oven and the flavors def hit the spot.
Hi Rachel,
Thanks so much for making this recipe and sharing your feedback, sorry to hear it was not enjoyed. I would try realgar pasta next time for better results! xx
So easy and so delicious! Loved that it’s a one pot meal- This will be a staple in our home!
Hey Amanda,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
Absolutely OBSESSED with this recipe! I only had 1/2 pound of pasta and it was a perfect amount! I also live the spice and heat that the cayenne pepper brings. This has become a staple in my kitchen. Love it!
Hey Sara,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
This was such a hit in our fam tonight!!! Everything turned out just great. 🙂 thanks so much!!
Thanks so much for making this recipe Kynleigh, I am so glad to hear it was enjoyed! xT
This has quickly become one of our go to dinners, especially now that fall has arrived! Simple and delicious!
Hey Stephanie,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
This recipe was delicious! My little kids loved it so it was great for the whole family! I also ran out of liquid from the pasta and had to add more but it worked! I love following you and love your recipes!
Hey Quinn,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
Did everyone really put a pound of pasta in this? I feel like it needed twice the chicken and half the pasta, and I only put 12 oz. of pasta in. Was also thinking it would be creamier.
There was not enough liquid to pasta ratio. It was so dry. I salvaged it by throwing back in the pot, sprinkled 2 tbl of flour, added more broth and some heavy cream. So creamy! The flavors are so great in this recipe.
Hi Katy,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love it! Please let me know if there is anything that I can help with! xTieghan
It looks like its fresh pasta, so that’s likely why it requires a pound – its much heavier than dry pasta!
The pound of dry pasta is correct:)
I’ve used a number of your recipes and they always turn out but was hesitant with this one. I went out on a limb and decided to trust the process but there definitely not enough liquid in the recipe for the pasta to cook correctly. I had to do some major finessing and it ended up taking well over an hour to make the recipe. I had to doctor spice amounts too to keep the flavor as I was adding more liquid but I will say the flavors were on point. I’ll use this recipe again but with a lot less pasta.
Hi Meadow,
Thanks for giving this recipe a try, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
This is definitely going to be a fall favorite this year (and through the winter). It’s a perfect Sunday dinner with enough leftover for lunch. The heat from the cayenne is subtle, but definitely warms you up. We will definitely be making this again!
Hey Jason,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
I added some heavy whipping cream in addition to make it extra creamy!
Hey Monica,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
We loved this but we have leftovers! What’s the best way to reheat this to avoid it becoming dry?
Update. I put the leftovers in a casserole dish, splashed some chicken broth over it, and added more parmesan to the top. I baked it at 350 for 20 min, stirring halfway through. PERFECT!
Awesome!!
Hey Amy,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! I would just cover with foil and reheat on low! xx
My family and I loved this dish! I used dried thyme and it was still wonderful 🙂
Hi Miranda,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT