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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
My kids asked for seconds! This is a weeknight keeper for sure! Only modification I made was adding 1/4 tsp cayenne pepper…It still had a little kick but not too much for the kiddos. Thank you for yet another delicious recipe 🙂
Hi Nicole,
Awesome!! I am so glad your family enjoyed this dish, thanks a lot for trying it out! Hope you’re off to a great Friday! xTieghan
Delicious! Made this recipe tonight – only change I made was I used chicken thighs instead of breasts. Will definitely make again; it was a hit!
As noted by others- the recipe says garlic clove, and Tiegan says in the comments it should be garlic powder. I put in 1 tsp of garlic powder 🙂
Hi Kerry,
I love to hear that this recipe was a winner, thanks so much for trying it out! Sorry, I will fix the garlic:) Have a great weekend! xx
Wow fantastic thanks for sharing this
I hope you love the recipe Jenny!!
I made this a couple nights about and it was incredible. It was so easy. I only used one pan, my Lodge cast Iron dutch oven. It was so simple and delicious. It was a huge hit with my husband as well. This will be going into around weeknight dinner rotation. Thanks for the great recipe.
Hi Pamela,
Amazing!! Thanks a lot for trying this dish, I am so glad to hear it was a hit! Have a great Friday! xTieghan
I prepared this dish earlier this week and it is easy and very tasty. I will definitely make it again.
Made this tonight and it was a winner with the whole family!!
So glad your family enjoyed this dish:)
Hi Donna,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
Honest to god this was soooooo good! Used smoke paprika and dang yummy! Didn’t modify at all, took my time and followed the recipe exact.
Hi Dawn,
Happy Thursday! I love to hear that this recipe was a winner, thanks so much for making it:)
I made this tonight and it was perfect for the rainy day it was in NYC all day and night today! I agree with the other users to definitely use 3 cups of chicken broth and 2 cups of milk, but other than that the meal was so delicious and to the point with every ingredient and step!! Thank you Tieghan for another wonderful recipe!!
Hi Jessie,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Easy and delicious! Just a few “helpful” things: The title of the recipe says “Broccoli, Cheddar Chicken & Rice (it’s pasta, though I bet rice would be yummy also!). And the ingredients call for “garlic” but the directions mention “garlic powder”.
Hi Jennifer,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! The title was fixed, it now reads “noodle” and I will fix the garlic, it should be garlic powder:) xT
The Parmesan is a new addition since yesterday’s post, when do you add it? Thank you!
I would like to know this as well. Thanks!
Hi Margot,
You can add the parmesan in step 4:) I hope you love this recipe! xx
Hi Suzanne,
The parmesan is added in step 4. Please let me know if you have any other questions, I hope you love this recipe!! xx
Which pan/Dutch oven are you using? Love the size!
Hi Brett,
So sorry, this pan is vintage, but I typically use Staub products:) Please let me know if you have any other questions! xx
In the ingredients you say garlic, chopped. In the recipe and video you are using garlic powder. Looks like you can use one or the other. How much powder if I choose to use it? And when do you add fresh garlic if I choose to go that route?
Hi Michel,
Sorry for any confusion, you will want to use garlic powder here in step 2 about 1 teaspoon. I hope you love this recipe, please let me know if you give it a try! xx
Could you omit the chicken to make this vegetarian? Any suggestions for a substitute?
Hi Meg,
Sure, skipping this chicken is totally fine, you could add more veggies of your liking or just follow with omitting the meat. I hope you love this recipe! xTieghan
Can you sub coconut milk?
Hi Laura,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
how would this freeze do you think?
Hi Barb,
I think that would be just fine for you to do, I would freeze before baking. I hope you love this dish, please let me know if you give it a try! xx
Do you use uncooked or cooked chicken in this recipe ?
Hi Jean,
You are going to use uncooked chicken in this dish, it will cook in step 2. Please let me know if you have any other questions, I hope this recipe turns out amazing for you! xx
That’s what I was wondering! And did they pre cook the pasta at all?