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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 thought the flavors were yummy but it was a bit dry. I liked the crispiness that happened because of that, but I will try to either increase the liquid or decrease the pasta next time. Would you change the seasoning at all then?
Hey Lori,
Thanks so much for making this recipe and sharing your feedback! I would just increase the liquid by 1/4 cup and you should be fine to keep everything else the same:) I hope this helps! xT
Very good!!! After reading other comments, I used 1/2 the amount of pasta. It worked great! I love the addition of carrots. It was like a thinker broccoli cheese soup. I will definitely add it to my list of favorites.
Thanks so much Clare!! Love to hear that this recipe turned out well for you! Thanks for sharing your comment! xT
Overall this was super yummy. Even my picky kids ate it 🙂 Our family prefers shredded chicken so I cooked it in the crock pot, shredded it and added it with the cheese. As others said you definitely need to either double the liquid or halve the amount of pasta. You don’t even really need to add the extra step in the oven, it was just as good straight out of the pot! Would definitely make again with the same alterations.
Hey Ali,
So glad to hear this! Thanks for making this dish and your comment! Have a great Thursday! xT
How did you cook it in the crockpot?
I haven’t tried the recipe yet so I don’t really have a rating I was just wondering if this can be made without the pasta and what the reduction in liquids would be?
Hi Margo,
So sorry, I have never tested that so I am not sure what the exact adjustments would be. Let me know if you give the recipe a try! xT
I agree with a lot of the reviews on this recipe. It definitely needs more broth/milk with the amount of pasta in the recipe. I probably added one to one and a half cups more broth. Other than that it’s excellent. Tieghan should definitely make revisions to the recipe, especially with all the feedback she’s gotten with the same complaint.
Followed the recipe exactly and it was underwhelming. The ratios were off – I needed to almost double the broth and milk ratio to cook 1lb of pasta and there was far too much pasta compared to veggies and chicken. Also the overall flavor just didn’t hit for our family.
Hi there! I’m so sorry you didn’t enjoy this recipe! Thank you for letting me know! xT
I absolutely love this dish. Especially on a cold rainy day. It is super easy to make. I saw it on halfbakedharvest instagram account and knew I had to try. Just as delicious as it looks.
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
One of my go-to easy dinners. I find the recipe works perfectly!
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
Wish I had read reviews before making! I needed at least 2 more cups of liquids in order for the noodles to soften. This recipe didn’t turn out creamy like the photo. Very little liquid left. Would not recommend. There must be missing steps or the amounts for ingredients must be off in this recipe.
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
Not enough fluid. I used 3+ cups of broth. Used fresh garlic, added 1 teaspoon ground mustard, 1 teaspoon oregano. Yum
Thank you for the feedback Kerry! I really appreciate it! xT
i did exact recipe except i added 3 cups chicken broth and 2 cups whipping cream instead of milk. so creamy and delicious!!
Thank you so much Tara! 🙂 xT
I agree with the other comments that this needs less pasta or more sauce/broth. Took a lot of extra time to cook on the stove to ensure all pasta was cooked.
Hey Brit! Thank you for the feedback! I so appreciate it! xT
My whole family really liked the flavour but found it quite dry. I doubled the milk and stock in the pot when boiling as the sauce was completely absorbed after only a couple minutes and the noodles were still hard. Can’t imagine how dry it would have been otherwise. It was very tasty though, my son has already claimed the leftovers for lunch tomorrow. I will definitely make it again but cook the noodles separately prior to baking and increase the amount of sauce. This is basically my favourite tuna noodle casserole recipe with chicken instead.
Thanks for the feedback Crystal! xT
Although I loved all the ingredients, I would make it again with 1/2 the amount of pasta.
Thanks for the feedback Lisa! I appreciate it! xT
Hi there,
Can I make this in it’s entirety in a cast iron skillet? Or is it better to transfer to a casserole dish
Hi April,
If you are using a large enough skillet then yes that will work for you! I hope you love this recipe, please let me know if you give it a try! xT