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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.
What do you recommend changing next time I make this because it came out dry for me. I cooked the pasta about 10 minutes and there was no liquid left, but the pasta was still somewhat hard. Thank you!! The flavor was wonderful!
Hi Sadie,
Thanks so much for making this dish! I would try reducing your heat next time so the pasta cooks at a low simmer. I hope this helps! xx
Can I freeze part of it?
Hi Lorena,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Delicious, all in family enjoyed
Hi Deanna,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Hi! Would a cast iron skillet work for this?
Hi Aimee,
You bet, I would just make sure your skillet is large enough! I hope this recipe turns out well for you, let me know if you give it a try! xxT
Absolutely delicious!! My husband has declared this one of his favorite all time dishes that I have made. After 26 years of marriage, that is saying a lot! Thanks, Tieghan!
Hey Carole,
Lol wow! Thank you:) So glad to hear this recipe was a hit! Happy Sunday! xT
Tasty but dry when following the directions. I would add more broth and milk next time.
Hi Laura,
Thanks for trying the recipe, so sorry to hear it was dry for you! Please let me know if I can help in anyway! xx
Hi. This looks great! I have 2 questions – can I use regular pasta if I can’t find short cut pasta? And can I use coconut / almond milk combo instead of cows milk?
Hi Dee,
Short cut pasta should be available at your local grocery store…elbow, macaroni, penne, rigatoni, small/medium shells are all examples of short cut pasta. You can use another milk that you enjoy! Please let me know if you have any other questions! xx
This recipe is very good! However, I wish I didn’t put mine in the oven for as long as I did. The instructions say to put it in for 20 minutes at 425. I only cooked it for 10-15 mins. But that was even too long. Since everything was already cooked, I feel like it only needed to be in the oven for about 5 minutes – just to melt the cheese. I am going to make again but tweak that part of it! 🙂 Thanks so much for the wonderful recipe!!
Hey Ramsey,
Awesome! I am so glad to hear that this recipe was tasty for you, thanks for making it! Hope you’re off to a great weekend! xx
So delicious and easy! Perfect (semi) healthy comfort dish for the cooler weather!
Hey Christy,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
Has anyone tried this with rice not pasta? Any tips for that? How did you do it?
Hi Hannah,
Just follow this recipe:
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole/
Please let me know if you have any other questions! xT
I only cook for 2 – so I tried to make the recipe smaller
I ended up using 1 cup elbow macaroni
2 cups of chicken broth and 3 tbs of heavy whipping cream. (I added the amount of veggies that would fit in my small 10 in cast iron) I let it simmer for a while until almost all of the liquid was gone but enough was in there to bake for about 10 minutes (I read reviews and didn’t want mine dry) and I think it turned out so well! Thanks Tieghan!
Hi Emily,
Thanks so much for making this recipe and sharing your feedback! So glad to hear that it worked well for you! xx
Loved it. Partially pre-cooked the pasta based other reviews. Also used chicken thighs instead of cubed chicken breasts. It was SO good! Highly recommend.
SO GOOD!!!!!! I love all of your recipes that I have tried so far. I used ground thyme instead of fresh thyme and it turned out so amazing. How much ground thyme would you suggest?
Hey Kaitlyn,
Thanks so much for making so many recipes and your kind message! I would use 2 teaspoons of dried thyme or 1 teaspoon of ground thyme. Please let me know if you have any other questions! xx
It did come out dry.
Hi Angela,
Thanks for trying this recipe, so sorry to hear it came out dry! Please let me know if I can help in any way or answer any questions! xx
This was a hit! Much easier than the chicken divan I usually make—multiple steps and pots used. One pot is brilliant! I used 8oz of egg noodles and baked 15 mins. Thank you!
Hey Julie,
Happy Tuesday! I am thrilled to hear that this recipe was enjoyed, thanks so much for trying it out! xT
Soooo good!! Thank you for sharing this perfect Fall recipe!
Hey Patty,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
I made this for dinner tonight and it was delicious! My husband and I really enjoyed it. I loved the flavors and all of the veggies in this recipe! I will definitely make it again. Thanks for sharing!
Hi Lindsay,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx