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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
The star is for the combination of ingredients, but the ratios are not even close!! The rule of thumb in a pressure cooker, where there’s minimal moisture loss to evaporation and takes half the time less a minute, is 1 cup thin liquid per 1/4 lb pasta! This recipe wouldn’t get past a water notice. It took double / 7 cups of fliud to take the paata to al’dente. Reducing the pasta only to half a lb would likely get you close to a successful outcome
Hi Anne,
Sorry to hear this recipe was not enjoyed. I did not make this recipe in a pressure cooker nor did I share the instructions for that, so the ingredients and measurements are not meant for a pressure cooker. Please let me know if I can help in any other way! xx
This recipe will not work with 1 lb of pasta. I had to double on everything and end up with 2 casseroles.
Hi! Love this recipe. It’s become a staple in our house. I’m wondering what you recommend for “make ahead & freeze?” Thanks in advance!
Hey Ashley,
Amazing! Thanks a bunch for making this recipe so often and your feedback, so glad to hear it always turns out well for you! I would make through step 4 and then freeze. XxT
I love this recipe! I have made it multiple times for my family. I was wondering if you think it could be adapted to be made in the instant pot?
Hey Danielle,
So glad to hear your family has been enjoying this recipe, thanks for making it:) So sorry, I have never tried this in the instant pot, I’m not sure it would be the best option. Have a great Sunday! xx
I made this recipe last night. I added about half a cup of liquid more and cooked it a bit longer on the stove (I chose a slightly slower cooking pasta), but it was delicious. My little (very) picky eater, who wasn’t convinced at all when I was cooking, ended up eating most of her plate! My husband (also pretty picky) also liked it. So great success at our house, thank you Tieghan!
Hey Annie,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
Like a lot of other people, I found the amount of liquid to be totally inadequate. I ended up adding double the amount of chicken broth and milk as I was stirring (and I WAS stirring frequently, so that wasn’t the problem, like another reviewer said!) and it was still only barely enough. Next time I will only use 8 oz of pasta.
And the reason there are multiple people confused about whether this is a recipe for pasta or rice casserole is because the title of the web browser tab says “Broccoli Cheddar Chicken and Rice Casserole,” and Tieghan calls it a rice casserole again in the last paragraph of her pre-recipe notes.
The pasta never got cooked to where it was not “chewy”. Not a great recipe. I don’t know how people can give it a 4 or a 5. Sorry
Hi Nancy,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had issues with the pasta. What kind of noodles did you use? Please let me know how I can help! xx
I was having the same issue so I covered the pot to make steam and that worked for me. I cut the heat down a bit to compensate.
Looking for some freezer meals for postpartum – is this casserole freezer friendly? How would you freeze and reheat?
Hi Maegan,
I would fully make this recipe and then reheat from frozen covered with foil, that should work nicely for you! xx
This is so easy and delicious!!! Comforting and a perfect comfort meal in one. I will definitely make this again.
Thanks so much, Pam! Love to hear this recipe was enjoyed, thanks a lot for making it! Have the best weekend! xx
I made this last night for family dinner. Half of the diners had seconds. Bravo. Next time I need to add more cheese!
Hey Laura,
Fantastic! Love to hear this dish turned out well for you, thanks for making it! Have a great weekend! XxT
This is a really good recipe. Like others, I had to add about 1/2 cup extra liquid (may depend on type of pasta used). I have made this true to recipe and wouldn’t change a thing. But I made a vegetarian version for my sister (omitting chicken and subbing vegetable broth for chicken broth, and half & half for milk) and it turned out really good. Definitely a keeper!
Hey Susan,
Yay! So glad to hear this dish turned out well for you, thanks for trying it! Have a great day! Xx
Made this last night – it was SO GOOD!!!! Followed everything step by step and it came out perfectly!
Hey Rachel,
Happy Fall Thursday!
Thanks a lot for giving this recipe a try and your comment, so glad it turned out nicely for you! XxT
This is a really good recipe. Flavor is perfection. Like others, I had to add extra liquid (approximately 3/4 cup chicken broth) but no other changes. This one is going on permanent rotation 🙂
Hey Susan,
Thank you so much for making this recipe and your comment:) So glad it was enjoyed! Happy Friday! xT
Ugh. When I added the cheese, everything separated. I shredded it myself from a block, used high quality cheese, and brought it to room temp before adding it. What did I do wrong?
Hi there,
Thanks for trying this recipe and your feedback, sorry to hear you had some issues with the cheese. What was it like even after it baked? I would think that would help. Let me know! xx
I loved this dish! i didn’t have fresh thyme so i used a tsp of dry thyme and it still was super yummy!
Thanks so much, Selena! So glad you enjoyed this dish! xT
The flavor of this dish is perfect, and I wouldn’t change a thing with the ingredients, except for the liquid amounts. I cut the recipe in half, and I had to add more broth and milk as the mixture cooked. Prepare to use double what the recipe calls for, just in case, and keep an eye on it in case it gets too dry! Mine would stick on the bottom when I stirred, so I poured more in. I used leftover rotisserie chicken instead of raw, and I didn’t bother with the oven step. Really good with this little modification, I’ll be adding it to my rotation!
Hey Jen,
Thanks so much for trying this dish and sharing your feedback, so glad to hear it was enjoyed! Happy Friday! xT