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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.
I’m making this recipe to drop-off for my bestie and her family (she just had her first baby 8 DAYS ago). Any tips as far as storing/reheating goes?
Hey Stacie,
I would make through step 4, cover with foil, and then give them directions for baking:) Please let me know if you have any other questions! xT
I thought this recipe was easy to make, with lots of veggies and proteins, and was just a bowl of belly warming comfort -with simple, cozy flavors. I’m not a big fan of soups so this was a great alternative. I’ll be making this a lot through the winter.
Hey Andrea,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
I saved this recipe quite a while ago and forget about it. Tried it tonight and we all loved it! I used penne pasta and followed the recipe (except I forgot to “roughly chop” the broccoli and added florets). It was so good and I will make it again!
Thanks, Tieghan!
Hey Susan,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Yuck. Flavors were weird and the liquid, like, curdled after it baked. The heat/time is off on this recipe, too, so mine ended up dried out and burned to the bottom of my pot.
Hi Rachel,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
Super simple and cozy recipe for the winter! Made this last Sunday and enjoyed throughout the week as it makes a HEARTY 6 servings. I used penne but I wish I had done macaroni or a different smaller pasta as they were still very al dente after boiling and it was hard for the liquid to cover all the noodles in the pot. Flavors were excellent though, the little kick of heat from the cayenne really hit the spot.
Hey Amy,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I’ve had success with so many of these recipes but this just did not turn out. I follow every recipe exactly because I don’t have that knack for knowing what will work and what won’t (I am not a cook so I probably did something wrong here). I did read comments before making this so I fought against adding more liquid but I actually wish I would have listened to my gut for the first time. The pasta cooked fine in that small amount of liquid – just have to keep stirring to rotate the submerged ones – but was completely dried out after the oven, even burned on the bottom. I tried to revive it for seconds by putting it back on the stovetop and adding a ton of butter, milk and cream even. It’s edible now but definitely not worth all the extra calories! The cayenne seemed a little off in this too. I’d use chili flakes instead. Maybe I’ll try again with some adjustments.
Thank you for posting and for always answering questions. Makes a huge difference to novices like me.
Hey Amanda,
Thanks so much for giving this dish a try! So sorry to hear it didn’t turn out for you! I think the difference in pasta brand and sizes could be causing this. Let me know if you give it another try! xx
I was so excited to make this casserole but it didn’t turn out creamy at all. The noodles absorbed all the broth/milk and then it got dried out in the oven. I followed the recipe but it seemed like way too much pasta proportionally to the broccoli and chicken. Also it needed more spice, kind of bland. I love all the other recipes I’ve made from Half-Baked Harvest (love the sheet pan dinners) so I was bummed.
Hi Alice,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. What kind of noodles did you use? Let me know how I can help! xx
I had this same experience with this recipe. I wanted to love it because it hs all the things my picky eater loves. I used an organic macaroni pasta.
Hi Karen,
So sorry to hear this! I would use more broth or milk next time! I hope this helps! xx
I used mini penne pasta. I think the oven temp might be too high in my oven which caused the drying out. I love all your other recipes. I actually used the casserole to stuff empty bones for my dog so it wasn’t a total loss 🙂
We made this last night and it is a keeper!! We shredded the carrots and then crumbled bacon on top before serving! OH MY GOODNESS! Thank you!!
Hey Denise,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Just finished preparing this dish and it’s in the oven to cook. It smells so great. I can’t wait to taste it! I agree with another commenter. The pasta I used was hard shell – out of a box – and took a bit longer to cook, so I added a splash more chicken broth and milk to fully cover and cook the pasta.
Hey Hayley,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This recipe is super easy, tasty, and came together quickly. It’s always good when you can sneak in veggies for kids 😊 I didn’t use a quick-cook pasta, as I didn’t have any on hand. I went with Trader Joe’s macaroni noodles; therefore, needed to add an additional 1/2 cup ea of chicken stock and milk to fully cook the noodles. Great weeknight meal and perfect for families. Also, leftovers are always a plus.
Hey Tammi,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
I want to make this but would love to cut down on the carbs – if I added more chicken and broccoli and only half a pound of pasta, how much liquid would you suggest?
Hi Krystyn,
So sorry, I haven’t tested this, so I can’t say for sure how much liquid to use. Maybe cut the liquid in half? Let me know if you give this recipe a try, I hope you love it! xT
Another good one
Hey Tanya,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
This is DELICIOUS! It’s basically a broccoli and cheddar soup casserole!! So great for a cold winter Sunday!
Hey Kelsey,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
I made this once before we were a gluten free family and everyone devoured it! I’d love to try again now that we are gluten free but wondering if the gluten free noodles would turn out the same… might be an experiment!
Hey Alexa,
Thanks so much for giving this dish a try!! Yes, you can definitely make this with gluten free noodles:) Please let me know if you have any other questions! xx
We made this the night before our kids go back to school after winter break. Absolutely delicious. One kid devoured it, my super picky kid ate the chicken, and my husband and I loved it. My husband wanted to add more liquid to the pasta/broccoli/vegetable mixture but I wouldn’t let him after reading the comments. The texture of the pasta was absolutely perfect:)
Hey Liz,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT