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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.
Hmmm. Something went wrong. I added extra broth because there just didn’t seem to be enough liquid to cook the broccoli and pasta. So that made the final product watery. Not creamy at all. Also, it would be so helpful to know exactly how much salt and pepper because the amounts of that make such a huge difference.
Hi Erin,
Thanks for giving this recipe a try, sorry to hear it didn’t turn out for you! Next time, I would not add extra broth, just follow the recipe as written:) The salt and pepper is to taste:) Please let me know if you have any other questions! xT
Where is the parmesan in this recipe? It’s in the ingredients but not directions.
Hi Karianne,
You are going to add the parmesan in step 4. Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
Thanks for this recipe! Trying it as I type it. When your recipes says “bake”, do you use your oven’s “bake” or “conv bake” option? Which method is best?
Hi there,
I always use regular bake:) Please let me know if you have any other questions! xT
Haven’t tried this yet but could I use frozen broccoli in this?
Hey Sara,
Sure, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
With sharp cheddar it separated so there wasn’t any creaminess to the broth and all the fats from the cheese were unpleasantly stuck to the chicken. Would love if there some substitution do’s and do NOTS in the recipes. I am nervous to try again.
Hi Kellsey,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear it was not enjoyed. Did you grate your own cheese? I really think that is key! xx
Hi! Yes I grated the cheddar from the block. It was sharp cheddar. I think that was the problem I don’t know. The flavor was good. The texture though when it separated wasn’t something I could get past. When you make it are you using any flour? Because that would make the roux to prevent separation right? I am not sure why I got my results.
I didn’t use any flour for this recipe. Sorry, I’m not sure what could have happened for you!
So good, so easy, just as tasty as leftovers! Definitely will become a regular meal in my house. Next time I will try covering with tin foil when I bake so it doesn’t dry out quite so much.
Hey Jenna,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
Do you cook the chicken before putting it in the pot? Or put it in raw?
Hey Brianne,
The chicken is going to be added raw to the dish. Please let me know if you have any other questions, I hope you love this recipe! xx
I never cook but felt compelled to try this since I was also cold and craving broccoli cheddar soup. The recipe was easy to follow for a kitchen novice and I felt excited watching it come together. It’s not as pretty as yours but it tasted great.
Hey Pamela,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
This recipe was SO delicious. Total comfort food that I couldn’t stop eating. I subbed rice for pasta to keep it gluten free, and it was truly delicious. Thank you!!
Hey Kristen,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
A family fave! Husband, 8 year old, and 6 year old approved. 🙂
Hey Anna,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
My entire family raved about this, and it got 2/4 of them who don’t like broccoli to eat broccoli. I used large elbows. I didn’t think there would be any way the pasta cooked in the amount of sauce that there was, but after about 11 minutes it was Al dente and the broth absorbed. I added a bit more cayenne than the recipe called for and used dried thyme (store was out of fresh!) but everything else was made exactly the same. Will definitely make again.
Hey Lesley,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
Could you use rice pasta?
Hi Emily,
Sure, that should be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
Hi! I’m interested in the pasta you used in the 5th photo – it looks homemade. Did you use your pasta dough recipe? How did you make the shapes? Thanks!
Hey Jennifer,
You can find the homemade noodle recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions, I hope you love this recipe! xx
I knew when I dumped in a pound of pasta it would need more liquid, so I added 3 cups more broth/milk. Turned out great, family enjoyed it.
Hey Jen,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
Loved this! Used dried thyme, half the amount of noodles. And accidentally used buttermilk instead of milk. Turned out great!
Hey there,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Could this be made ahead and frozen?
Hi Blake,
Sure, that would be okay for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
Tried this tonight and we loved the flavor but it was very dry. I made according to recipe. What, could I add to make it creamier?
Hey Jody,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! You could add some more milk:) Happy Thanksgiving! 🦃
I made this with coconut milk, dried thyme, and all cheddar and it was absolutely perfect! Even my 18 month old loved it!
Hey Haley,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
Delicious! Super easy to make and was the perfect comfort food dinner for a cold Sunday night!
Hey Allison,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx