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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.
This was so easy to make and so delicious! I ended up using 3 cups of broth and 3 cups of noodles and the texture was perfect. I didn’t have time to bake it but we still loved it!
Hi Linda,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
Good tasting recipe. I also had to add more broth to help the noodles cook up. I will do it again (with a bit more milk/broth). Could you also use rice instead of noodles?
Hey Nicole,
Awesome!! Thanks a bunch for making this dish, I love to hear that it was enjoyed! If you want to do rice, follow this recipe:
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole/
Happy Friday! xxT
I (and my family!) really liked this!! But what of the parmesan? There is no mention of it in the instructions, though it appears in the ingredient list. I just left it out, and it was great, I’m just wondering if I’m doing it right. I used red pepper flakes instead of cayenne with excellent results. Thanks for another winner!!
Hey Lisa!
Thanks so much for making this recipe, I love to hear that it was enjoyed! You can add the parmesan with the cup of cheddar cheese. Happy Friday! xx
The pound of pasta seemed like way too much for the amount of liquid. It wasn’t fully cooked by the time the liquid was absorbed. Also I used dried thyme and had to guess how much, and I used 2 tsp which seemed like too much.
Agree the full pound of pasta was too much and the dish wasn’t saucy enough because the pasta absorbed it all
Hey Pam,
Thanks for giving the recipe a try and sharing your feedback. Did you stir frequently and was your heat too high? These two things could have effected the outcome of the dish. Let me know if I can help in anyway! xx
Excellent. Made this last night. Love the zing the cayenne ads to it. I had some leftover ham, so I used that cubed up instead of chicken…worked well!
Tieghan, you have such a wonderful skill pairing seasonings!
Thanks!
Hi Linda,
Awesome!! I love to hear that this recipe was a hit, thanks a bunch for trying it out! xT
This was really delicious after I made some adjustments to the recipe. I read a lot of comments and found that a large number of people said they had to add more liquid, in some cases almost twice the directed amount, for the pasta to cook, so I went for broke and used 3 cups of broth and 2.5 cups of milk, or 2 cups more than the recipe called for. I thought maybe I had blown it when it was finished cooking on the stove since there was a lot of liquid left in the pot, but after baking it in a casserole for 20 minutes in a 425 degree (very hot) oven, it turned out perfectly. Other changes I made were to use 2 tablespoons of oil for the onions, carrot and chicken as I didn’t think one was enough, plus a whole teaspoon of cayenne pepper for some heat. Definitely one I’ll be making again!
Hi Helen,
Thanks so much for making this recipe and sharing what worked well for you! I am so glad it was enjoyed! xTieghan
This was a two thumbs up recipe with my family. So easy and yummy. I didn’t have chicken so I used very lean ground turkey. I didn’t drain the turkey juices and just cooked it down a bit. With this and adding a bit more broth it turned out great.
Hi Amanda,
Amazing!! Love to hear that your family enjoyed this recipe, thanks a lot for trying it out! xx
Soooo delicious! Added a bit more milk and broth to keep it from drying out and a little extra cheese after reading the comments!
Hi Jennifer,
Happy Thursday! Thanks so much for making this dish and sharing your feedback! I am so glad it was enjoyed! xx
Just a typo comment, in the ingredient list you mention fresh garlic and in the directions you mention garlic powder.
Thanks Justin, I’ll fix that:)
This was very good. I did end up adding more broth and more seasoning. I switched from my skillet to my larger 6 quart Dutch oven as I needed more room for the pasta. I would like to make this dish with 1/2 the pasta, chicken, spinach and artichoke for a variation. Thanks for the inspiration!
Hi Laura,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
What type/size pan are you using for this recipe? Is it a stove to oven dish/skillet?
Hi Traci,
I used a large 12 inch skillet, I do not have a link because it’s vintage, but yes it is oven safe:) Please let me know if you have any other questions! xx
Delicious but kind of dry. Will add more liquid next time. So good though!
Hey Jamie,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! Sorry to hear it was a little dry for you! xTieghan
Delicious! Like others, I used a whole box of broth (3C total) and it wound up being perfect so my casserole wasn’t dry. Also it took me about 30 Mins longer than noted, so just something to consider for timing. But very good and perfect for a cozy fall meal 🙂
Hey Laurel,
Thanks for making this dish and sharing your feedback, sorry to hear it took longer than expected! xTieghan
Made this last night. The flavors were great but the chicken was over cooked for me. I think next time I will cook the chicken first, set it aside and add it back just before baking. With that being said, my husband voluntarily ate the leftovers when I wasn’t home tonight so that’s an accolade in itself!
Hey Andrea,
Happy Wednesday! Thanks for making this dish and sharing your review, sorry to hear you felt as though the chicken was overcooked! xT
This was delicious! I subbed dried sage for the thyme and added some nutmeg to enhance the cheesey flavors. Mine turned out a little dry, but I recently moved to a higher elevation city and have to re-learn how to use my oven. Will probably just add a little more liquid next time. And there will definitely be a next time!
Hey Lauren,
Thanks so much for making this dish and sharing your feedback! I am so glad it was a winner! xx