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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 chicken casserole!
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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 chicken broccoli 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-cheese 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 the mixture 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 for extra flavor.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this tonight with chickpea pasta shells and ground chicken and it was delicious!! So hearty and healthy.
Thank you so much! So glad this recipe was a success for you! xT
I really enjoyed this recipe. It is almost like broccoli-cheddar soup meets pasta. Like others, I also added more liquid while it cooked on the stovetop as I was concerned my pasta would not fully cook before it went into the oven. Overall it was delicious and would definitely make it again!
Thank you soooo much! I so appreciate you taking the time to leave such a kind comment! xT
Could I use frozen broccoli? We have a bag we need to use up. Perhaps it will help with the dryness issue others mention below. Any ideas or adjustments to accommodate?
Hey! Yes frozen broccoli will work just fine! xT
Am I missing when to put in the Parmesan in? 😅
Made this tonight for dinner. It turned out great and my 4 year old loved it. Thanks for the recipe!
Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Initially the liquid didn’t cover the ingredients but I stirred it occasionally and the pasta and broccoli cooked just fine. I partially covered the pan while it was on the stove but baked it uncovered. Because you have often used delicious breadcrumbs in your recipes, I mixed the Parmesan with garlic butter panko crumbs and put it on top of the cheddar topping just before putting it in the oven. My husband and I will make this again!
Hey Karen! So glad you enjoyed the recipe! xT
Do you have the macros for this recipe?
Hi Daisy,
So sorry, I do not have that info at this time! Please let me know if I can help in any other way! xT
I wanted to love this recipe but it turned out so dry and tough! I’m going to need to make some kind of sauce to add to it so we can eat the leftovers.
I used penne pasta, maybe that was part of the issue?
Do I bake covered or uncovered?
Hi Julia,
You are going to bake uncovered. Please let me know if you have any other questions, I hope you love this recipe! xx
I wanted to love this recipe but it turned out so dry and tough! I’m going to need to make some kind of sauce to add to it so we can eat the leftovers.
I used penne pasta, maybe that was part of the issue?
My family loved this, but as I was cooking, I had to add more liquid.
Hi Julie,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
Any suggestions for making this a freeze and bake later casserole? Having a baby in September so trying to find recipes I can make ahead of time and cook later!
Hey Stefani,
I would make through step 4 and then pop in the freezer. You could thaw and bake or just bake from frozen. I hope you love this recipe!! Congrats! xT
Yum. Comforting and easy. I found the recipe to be spot on, enough liquid. Your pasta won’t be completely covered, but that is why you need to stir it frequently. It works, I promise!
Hey Kaitlyn,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
Pretty saucy right out of the oven, but it thickened as it cooled.
Made it in a 5qt Staub pot so it required some more broth and milk to cover all the pasta. Loved!
Hey Jordan,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
So much potential for this to be an Amazing dish. But there isn’t near enough liquid in the ingredients list. Maybe you meant 1/2 pound of pasta or 4 cups chicken broth? Or maybe cook the pasta separately then add? The flavors are so good, but needs more liquid.
Hey Jamie,
Thanks so much for making this recipe!! All of the measurements are correct:) What kind of noodles did you use? Let me know how I can help! xT
Can you use egg noodles in this?
TIA!
Hi Olivia,
Sure, that would be fine for you to use! Please let me know if you have any other questions, I hope you love this dish! xT
So yummy Tieghan! I added an extra cup of broth and 1/2 c cheese and it was perfection. My husband loved it too. Thanks for another good one!!
Hi Cary,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
I’m in agreement with several other comments. There just isn’t enough liquid to cook the pasta and broccoli. I didn’t even add my chicken until the end (I used rotisserie). Maybe it depended on the type of pan being used? From the pictures here, it seems like there is some type of sauce left after cooking but mine was pretty dry even after adding additional water. I also feel that the broccoli doesn’t need to cook with the pasta and then the oven. Mine was mush by the end. I would definitely maybe just cook it a bit prior and then add it in before the oven bake time. Tasted pretty good but it definitely could use improvements.
Hi Martha,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear your noodles didn’t fully cook. What kind did you use? Let me know if you give the recipe another try! xT
I used halved the recipe and used leftover cooked chicken. I did have to add additional broth to the pasta. I also added additional cheese. With the adjustments, it turned out perfectly.
Hey Djienne,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
Hi, I’m not sure the name of the recipe is correct as it’s called Broccoli, cheddar chicken and rice yet there is no rice in it.
Hi Janelle,
Sorry, not sure what you are referring to, there is no rice in this title:) xx
I see where the confusion is. On the Pintrest feed, this recipe says it is Broccoli, Cheddar Chicken and Rice Casserole,once you click on the recipe it says it is Broccoli, Cheddar Chicken and Noodle Casserole
Hi Valerie,
Thanks for your feedback, I have quite a few broccoli cheddar recipes with rice and/or noodles:)
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole/
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-rice/