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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
Can you please clarify the garlic? Recipe says fresh garlic in ingredients but instructions state garlic powder. Which is it?
I added both…can never have too much garlic!
I added 2 tbsp of crushed – but I loooove garlic
Hi there,
Sorry for any confusion, for this recipe you will want to use garlic powder. Please let me know if you have any other questions! xT
Does anyone know, is the chicken pre-cooked before it’s added?
The chicken is put in the pan at the same time as majority of the spices – and cooks in that time, I’m making it as I type this it’s baking in the oven.
Hi Kristen,
The chicken is not pre-cooked, it will cook in the recipe:) Please let me know if you have any other questions! xT
Think you could make it dairy free??
Hi Donna,
You could try using your favorite dairy free ingredients! I hope you love the recipe, please let me know if you give it a try! xTieghan
Delicious!!! Delicious!!!
Thank you!!
Hi Nancy,
Amazing!! I love to hear that this recipe was a winner, thanks so much for trying it out!! Happy Monday! xT
Loved this recipe! Only thing I would consider is to add more broth/milk. Unfortunately, it was not super moist especially after baking
Hi Melissa,
Thanks for giving this recipe a try and sharing your feedback, I’m glad to hear it was enjoyed overall! xT
Made this for my family this week… and I ended up finishing most of it! It was great as leftovers for lunch- where you don’t have to think about what to make, delicious and healthy too. It’s a hearty yet light dish where you won’t feel overstuffed afterwards for dinner or lunch. Will be making again! Thanks for a great recipe!
Hey Megan,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
I made this to have for dinner and to watch some college football with my niece. It was SO GOOD. She took some of the leftovers with her. I’ll definitely be making this one again!
Hey Shannon,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
When is Parmesan cheese added?
Hi Cathy,
You are going to add the parmesan in step 4. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Could I prep this the day before?
Hi Michelle,
Sure, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Like a big warm hug! Definitely added a bit more broth after reading other reviews. Saw garlic in ingredient list but couldn’t find it in the steps, so I added along with the butter + spices. Thanks for another great recipe!
Hi Sandra,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
In the process of making this and it smells delicious. I was also confused about the garlic — the list of ingredients mentions one clove garlic but the directions say to add the garlic powder. Wasn’t sure which to go with so I did both (we like garlic around here) 🙂
Hey Amy,
Sorry for any confusion, it is 1 teaspoon of garlic powder:) I hope you love the recipe! xx
In step 4, when adding a cup of cheese, is it the cheddar or Parmesan or a combination of both? Thanks
Hey Carole,
It’s a combo of the two:) I hope you love this recipe, please let me know if you give it a try! xx
I haven’t even cleaned up the dinner mess but I’m here to rave about this. Whipped this up for the fam after a busy day and it came together so easily and looked like I’d spent all afternoon making it. I used orzo for the pasta element and doubled the recipe to feed my army of humans. Used a Dutch oven for a seamless transfer from stovetop to oven. Thank you for another family fave.
Hey there,
Awesome!! I love to hear that this recipe was a winner, thanks so much for trying it out! xTieghan
I loved the flavors in this. It’s a slightly more sophisticated Mac and cheese with some veggies. My only issue was that the liquid wasn’t enough to cover the noodles and broccoli to cook them well. I measured everything out and ended up having to add some broth. I also would suggest starting in a large pot rather than a large skillet. Definitely wasn’t enough room for everything even in my very large skillet! Was I supposed to use fresh noodles for this? Maybe that was the issue.
Hi Sarah,
Thanks for making this recipe and sharing your feedback. You can certainly use any large pot that works for you, a large deep skillet worked for me. I know the liquid does not cover the noodles, which is why it is key to stir frequently:) Fresh noodles were not used here. I hope this helps! xx
Fresh noodles are shown in one of your photos so there is some confusion
This was pretty tasty and family-friendly! Both kids loved it (which is rare). Only thing I’d change is it needed much more liquid – I double the broth amount and it was perfect! A little bland for my palate but easily to spice up with some extra red pepper flakes on my serving!
Hi Leila,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
This looks so yummy! Are you able to make ahead and then bake at another time?
Hi Bethany,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I needed a full cup and a half of additional liquid (broth and water) to cook the pasta. Sounds like others had this issue too?
Hi Preeya,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you needed extra liquid. Was there any chance that you heat was too high? Also, were you stirring frequently? That is key:) xx
I’m not sure what short cut pasta is? Elbow mac, tiny shells, noodles, fusilli? Help!
Just not long noodles: no spaghetti, fettuccini, or linguini
Thanks Judy!!
Hi MJ,
Short cut noodles are any of those:) Long cut noodles are spaghetti, fettuccine, bucatini, etc. I hope you love the recipe!! xTieghan
Love the flavors of this recipe! I also needed to add a lot more liquid to get the noodles to al dente before the liquid was absorbed. I’m also wondering where the creamy consistency in the photos is coming from – I added more cheese as well but the noodles were still dry when they came out of the oven.
Hi Grace,
Thanks so much for trying and sharing your feedback! Did you stir consistently? That is key to ensure the noodles are cooked thoroughly. The creaminess is coming from the milk:) xT