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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!
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
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.
Watch the How-To Reel
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.
This post was originally published on September 6, 2022
So mine came out dry, not creamy. I’m wondering if its better to not cook it until all the liquid is absorbed, cover it when you put it in the oven, and reduce the heat to 375 would help with that. Uncover the last 5 minutes to brown up the cheese. Any suggestions?
Hi Monica,
Thanks for giving the recipe a try, sorry to hear yours was dry. Was there anything you may have adjusted? You could certainly bake it to your liking next time! xT
Five for flavor! Loved this dish, and the simplicity of it. Great for the family on a weeknight. I did feel that it needed a lot more liquid. When adding the noodles and broccoli , a lot of it was out of the liquid. I stuck to the recipe to see it through, and still thought in the end, it could have been creamier with the addition of more liquid. That being said, I’ll definitely make again, only with 3 c broth and 2 c milk. For anyone wondering about the garlic – I used three fresh cloves- minced – and it was excellent. Thanks for another winner!
Hey Kristin,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! Thanks for sharing what worked well for you! xx
Edits: “Its hard to beat this broccoli cheddar chicken and RICE casserole…” Should read “pasta” or “noodle”
Second, the recipe ingredients call for 1 clove of garlic chopped, but the recipe instructions say “add the…garlic powder…”
Its in the oven and smells divine!
Hi Monica,
Sorry, those have all been fixed. I hope you love the recipe! xx
Title says noodle and recipe says short cut pasta. Which do you recommend? And dried pasta/noodle? or fresh? Thanks, looks like a recipe I will make.
Hi there,
Noodle and pasta are the same thing, any short cut style will work! I hope you love the recipe, please let me know if you give it a try! xx
This is crazy good and very easy. I did have to add more broth than the recipe called for in order to fully cook all the pasta. I went with garlic powder instead of minced garlic, it would be great to know which you recommend if you have a preference! Thanks for the great one pot recipe Tiegan!
Hi Suzanne,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! Sorry about the garlic, it should be garlic powder:) xx
It does taste just like Panera Broccoli Cheese Soup! Recipe is a keeper, thanks!!!
Thanks so much Suzanne!!
Doesn’t seem like enough broth to cook the pasta. it only covers about half way up…
Hi Laura,
That’s why you will need to stir frequently to ensure all of the noodles cook. I hope you love the recipe! xx
This looks delicious, Tieghan but I have a few questions:
~ Your ingredient list says garlic clove but the instructions say garlic powder. Which is best to use in this recipe?
~ Would unsweetened almond milk work in this recipe instead of cow’s milk?
~ Your ingredient list states short cut pasta, but the noodles in your photos look like an Amish egg noodle or spaetzle. Can you tell us what you used?
Thank you!
Hi Melanie,
Sorry for any confusion, you will want to use garlic powder, I will fix this! Sure, you can use another milk that you enjoy for this recipe! I used short cut noodles:) Please let me know if you have any other questions! xx
I think I’m going to give this a go tonight – I’m thinking I can still make it in one pot if I use my Dutch oven…thoughts? I’ve been looking for ways to get more use out of my newest Pampered Chef score 🙂
Hey Jenn,
Totally, the dutch oven will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xT
Your ingredients list chopped garlic clove but the directions say garlic powder. Also, the noodles in the pictures seem to vary from your recipe.
Also, in the very first sentence, it is referred to as Broccoli Cheddar Chicken and RICE Casserole.
Seems like a little proof-reading might be in order.
Seems like a little politeness might be in order.
What Lily meant to say was, “Noticed it says “Rice” in the intro rather than “Noodle.” Thanks for the recipe!”
There’s also a broccoli cheddar chicken and rice casserole on the site. Maybe they are similar ? Just guessing.
Actually – I just looked and the two recipes are almost identical. Rice recipe uses garlic powder which is probably why there’s been confusion here (clove vs. powder). I’m sure they both taste great!
You clearly figured it out (as it’s obvious it’s a noodle dish) so was it really necessary to even point that out? Seems like intentional snark.
It does say “Broccoli Cheddar Chicken and RICE Casserole several times throughout the recipe. I’m sure no one meant to be “snarky” but was only pointing out that some editing may be called for. Personally, if I posted a recipe online that had several errors in it, I’d want to know.
There’s a polite way to point out an error (as some readers have successfully done) and a snarky one. That comment definitely lives under the umbrella of snark. ? The smugness was actually leaping off the screen.
Will fix Lily:) Thanks for pointing this out!
Like…. Why?
Why do you gotta be like that? Does it make you feel better after throwing that jab?? **seems a little politeness might be in order for ya**
God… people these days..
Hey David,
Sorry for any confusion on the garlic, you will want to use garlic powder for this recipe:) You can use any short cut noodles for this dish. Please let me know if you have any other questions! xTieghan
Looks delcious!! What is the recipe for the fresh pasta in the above photo? I want to use those!
It looks like spatzel to me.
I’m wondering this, too!
Just some store bought fresh noodles:)
Hi Emily,
Sorry, I don’t have a recipe for those…they are store bought fresh noodles. I hope you love this dish, let me know if you give it a try! xx
Any suggestions on a non-dairy milk replacement?
Hi Caroline,
Coconut milk would work for you, but really any non-dairy milk is just fine to use! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Yes to a even Healthier version!!
I hope you love the recipe Erin!!
Does it fare well if you make ahead up until last step of baking in oven? Refrigerate, then bake later? Longer bake time?
Can’t wait to try. Thanks!
Do you have a recipe for the homemade noodles that were used in on of the pictures of the casserole?
I’m hoping for a recipe as well
Sorry Kiara, I don’t have a recipe, they are store bought!
Hi Debbie,
Sorry, I don’t, they are store bought fresh noodles! Please let me know if you have any other questions! xx
I have an easy egg noodle recipe I use in this soup recipe. They’re so easy to make and look similar to what Tieghan has shown here! https://www.the-girl-who-ate-everything.com/homemade-chicken-noodle-soup/
Thanks for sharing Kristen!
Hey Stephanie,
Totally, that would work well for you! I hope you love this dish, please let me know if you give it a try! xTieghan
The second to last picture looks like it is made with homemade noodles. I would love that recipe!
Hey Nina,
Those are just store bought fresh noodles:) I hope you love this dish! xTieghan
Yes to chicken noodle casserole, also!
Lol thanks Mel!!