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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!

Broccoli Cheddar Chicken and Noodle 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.

Broccoli Cheddar Chicken and Noodle Casserole |

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.

Broccoli Cheddar Chicken and Noodle Casserole |

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.

Broccoli Cheddar Chicken and Noodle Casserole |

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.

Broccoli Cheddar Chicken and Noodle Casserole |

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?

Broccoli Cheddar Chicken and Noodle Casserole |

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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  • 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. 
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Broccoli Cheddar Chicken and Noodle Casserole |

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  1. 5 stars
    So delicious! Great way to kick off the cozy season. Love that it wasn’t too heavy or guilt inducing but just as good. Will make again for sure!

  2. 4 stars
    Like others I needed to almost double the liquids. But then it didn’t absorb. So I added a cornstarch slurry. And a bit more time.

    Noodles were SUPER al denti but after the baked worked out.

    Turned out delicious with cavatappi. Wife loved it.

    I added truffle oil and Buffalo sauce.

    1. Hi Jordan,
      Thanks for giving this recipe a try and sharing what worked well for you. The liquids do not need to be doubled, it’s key to just stir frequently:) xT

    1. Hi Margaret,
      We don’t delete comments? It’s there, you just responded to another reader rather than making a new comment. Please let me know if there is anything else I can do for you! Have a great week! xT

  3. 5 stars
    So delicious! My three year old loved helping make it and ate a ton of it!! Which is a huge win since she’s very picky! Definitely going to be a regular meal for us! Very easy and I had almost everything on hand already. I did end up needing a bit more liquid (an additional two cups) but that might have just been because I used a very large pan.

  4. 5 stars
    Great recipe! Very glad I read the reviews first. I cut back the pasta to 3 cups. I also added the broccoli immediately before baking instead of earlier like stated in the recipe. Turned out delicious. Next time, I’ll bake for around 15 mins instead of 20, some of my noodles came out a tad mushy.

    1. Hey Amanda,
      Thanks for giving this dish a try and sharing your feedback! I love to hear that it was overall enjoyed! xx

  5. This was super good! I used fresh garlic and garlic powder. I also used the Bragg 24 herbs and spices mix since it goes really well with chicken soup recipes. I also added 1 chicken bouillon cube for more flavor. Instead of short cut pasta I used wide egg noodles. I did 1/2 pound of egg noodles since I made this in my cast iron, and didn’t have much room. That seems to be best for the amount of liquid she has in her recipe! I read the reviews, and I hope that people try this one again! You just have to work the recipe around the pan you’re using. We loved it and it was almost gone between 3 of us!

    1. Hey Kate,
      Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT

    2. 4 stars
      Flavor was good. I halved this recipe and ended up still having to use the full amount of liquid. Also the directions call for Parmesan cheese but don’t really say when to put it in during the directions. Also noticed it saying rice instead of pasta a couple of times.

      Great recipe but it was definitely a copy/paste from something else which made it confusing. Now that I have the measurements corrected will make available.

      1. Hi Brittany,
        Thanks for making this recipe and sharing your feedback. The parmesan is added with the cheese in step 4. It is a take on an older recipe of mine:) xx

  6. Hi Tieghan,
    So excited to try this recipe. We love everything we have made of yours! Do you think you could freeze this dish….? I always try to make a batch and freeze at least one half of the recipe.

  7. 4 stars
    Flavor was incredible! My kids loved it! I used half the container of pasta and added at least another 1/2 cup of broth.

    1. Hey Sabrianne,
      Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT

  8. 5 stars
    Loved this recipe. My kids also really liked it which is half the battle! I had to add a bit more liquid…maybe 1/2 cup total (extra). Gladly adding this to the rotation.

    1. Hi Lori,
      Perfect! So glad to hear that this recipe was a hit, thanks for trying it out and sharing your review! xTieghan

  9. I also needed more liquid we don’t have short cut pasta. Used whole carton of chicken stock and a splash of cream. Added cherry tomatoes from last gasp of garden. Very good!

  10. 3 stars
    Not my fave HBH recipe. Mine needed more liquid for the noodles to finish (about 1/2c more milk) and if i make it again I’ll cook the noodles separately so i don’t have to spend as much time stirring

  11. 5 stars
    This dish was amazing! The ingredients were all items I typically have on hand, making this an easy weeknight dinner. It was a crowd pleaser because it was so delicious and hearty! I will definitely be making this one again!!

    1. Hi Danielle,
      Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx