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Zucchini Cheddar Chicken Noodle Casserole. A one-pot summer casserole that’s just like something you might have grown up with – only made a little fresher and just as comforting. Chicken with rotini noodles, zucchini, and lots of sharp cheddar cheese all cooked together, then baked until bubbling and golden.
I’ve always had a soft spot for casseroles. There’s something about a bubbly, cheesy, bake-it-all-together dinner that feels like the definition of comfort food. Even in the summer months, a good casserole hits the spot—especially when you want something hearty, homemade, and simple.
For me, this dish brings back memories of the chicken noodle casserole my dad used to make for my brothers and me. His version was classic—Campbell’s condensed soups, cubed white bread, chicken, and a crunchy topping of crushed cornflakes. I’m pretty sure it came from the back of the soup can, but it was one of those meals that just worked. We all loved it.
Malachi (Kai), who’s two years younger than me, still makes that casserole now and then. It’s nostalgic and familiar. So I shared this version with him, and he loved it. He said, “It’s not like Dad’s—but it’s really good.” And of course, he loved the layer of melted cheese on top.
This recipe is my way of bringing that same feel-good, family-style dinner into the summer months—with a little seasonal twist and a bit more from-scratch goodness.
These are the details
Ingredients
- salted butter
- yellow onions
- chicken
- garlic powder
- green onions
- fresh thyme
- paprika and cayenne pepper
- broth
- whole milk
- short cut pasta – I used rotini
- parmesan cheese
- cheddar cheese and colby jack cheese – I love to use a mix!
Special Tools
Just a deep dish skillet!
Steps
Step 1: Cook the chicken
In a large, deep skillet, melt a couple tablespoons of salted butter over medium heat. Add the onion, chicken, and a generous pinch of salt and pepper. Cook until the chicken is just beginning to brown, about 5 minutes.
Stir in the green onions, fresh thyme, paprika, and a pinch of cayenne. Use the cayenne to your taste—just a little for mild heat or more for a subtle kick.
Step 2: Mix in the milk and pasta
Add the water or broth (bone broth is great if you want extra protein!), followed by the whole milk. Bring the liquids to a gentle simmer.
Stir in your favorite pasta—I used rotini, which holds up nicely in casseroles. Mix in the zucchini and season with salt and pepper. Simmer for about 8 minutes, just until the noodles are al dente but still have a bite.
Step 3: Add the cheese
Remove the pan from the heat. Stir in the parmesan and about 1 cup of shredded cheddar.
Step 4: Bake
If your skillet isn’t oven-safe, transfer everything to a casserole dish.
Top with the remaining cheddar cheese. Bake until the cheese is melty and bubbling, and some of the noodles are a little crispy on top—this is the best part!
Serve warm with flaky sea salt and fresh basil leaves.
This dish brings back all the best memories from when I was a kid, huddled around the kitchen counter, eating chicken noodle casserole with my brothers. Only this version is a little lighter and even more delicious!
Looking for other summer casserole dishes? Here are a few ideas:
Browned Garlic Butter Creamed Corn Cheese Ravioli
Tomato Cheddar Chicken and Rice Bake
One Pan Corn and Zucchini Pesto Orzo Casserole
Cheesy Zucchini Chicken and Rice Bake
One Pot Lemon Butter Ricotta and Zucchini Pasta
Lastly, if you make this Zucchini Cheddar Chicken Noodle Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you 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!
Zucchini Cheddar Chicken Noodle Casserole
Servings: 6
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons salted butter
- 3/4 pound boneless chicken breasts, cut into cubes
- 1 yellow onion, chopped
- 1 teaspoon garlic powder
- salt and black pepper
- 2 green onions, sliced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
- 2 cups broth or water
- 1 1/2 cups whole milk
- 1 pound short cut pasta
- 2 zucchini or yellow summer squash, sliced
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded colby jack or cheddar cheese
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 425°F. 2. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, the chicken, and season with salt and pepper. Add 2 tablespoons of butter, the green onions, 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 zucchini, and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8 minutes. 4. Stir in the parmesan and 1 cup of shredded cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over the top of the casserole. 5. 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 July 21, 2025
Loved this meal! I didn’t think it was too heavy for a Tennessee summer at all. I made it a few hours early and heated it up when it was time for dinner. It’s going to last the two of us a few meals! Definitely adding it to the rotation.
Thank you SO much Caroline! So so glad you loved this casserole! Hope you’re enjoying summer in Tennessee! 🙂 xT
I’m new to cooking but I found the recipe easy to follow. Misjudged the size of pan I needed but that was my own fault. Tastes fantastic and, more importantly, my wife loved it. We make a lot of your stuff and always enjoy the recipes.
Cheers
Hey Andy! Thank you so so much! So glad you’re loving this casserole! Have a great week! xT
This is FABULOUS and a great way to use up summer vegetables! I will use 3 zucchini next time and maybe even slip in some bell peppers and/or spinach. I needed to make one modification which was to use two pounds of ground chicken rather than chicken breasts. My husband has a neurological disease that makes chewing and swallowing very difficult so the ground chicken works better for us. While I’m sure the chicken breast is great, we LOVED it with ground chicken. It had a Hamburger Helper vibe but with much more depth of flavor and seasoning. Thank you for continuing to give us so many amazing recipes! You have a gift.
Hey Lisa! Thank you so much for sharing this, I’m really glad the recipe worked well for you and your husband! Using ground chicken is such a yummy swap, and I love the idea of adding even more summer veggies like bell peppers and spinach. I’m so happy it reminded you of a comfort classic but with a flavorful twist! Truly appreciate your kind words and support—it means the world! xT
Made for the first time tonight and have enough for leftovers tomorrow! Will probably half recipe next time as leftovers don’t do too well in my house. It came out delicious and will definitely make again and probably add more zuchini.
Hey Roxann! Thank you SO much for trying out the recipe, so glad you’ll have enough to enjoy tomorrow too! 🙂 xT
I made this recipe tonight and it is fabulous! I added a pint of cherry tomatoes and about two handfuls of fresh spinach as I had lots of farmer’s market veggies to use up. I made it in an oven proof Dutch oven so it was a one pan meal. I enjoyed the cozy approach to summer veggies. Our family loves your cozy take always. Thank you!
Hey Sarah! Thank you sooo much, I ‘m so glad you loved this recipe! Thanks for giving this casserole a try! 🙂 xT
Hi Tieghan,
I’m prepping your dish right now and noticed the yellow onion isnt part of the ingredients list, then in step 2 you mention adding it. I presume this dish needs just 1 yellow onion?
Anyway thanks for posting this recipe, ill post a pic of it once i’m done, together with the Cinnamon Crunch Peach Muffin bread that i made earlier today 🙂
Hey Richard! I’m so sorry for the inconvenience! The yellow onion has been added to the ingredients list, my apologies for any inconvenience this caused! Hope you enjoyed the recipe! 🙂 xT
Putting this in my back pocket for fall or when it cools down. Agree with others that a casserole to me is not for summer. I personally don’t want to eat heavy food cozy food when its 90 degrees and humid out. Would love some lighter zucchini recipes for the hot weather, maybe a raw zucchini salad!
Hey Nell! Thank you for the feedback! I’ll definitely work on adding some more cool and refreshing summer recipes to the blog! 🙂 xT
I think the recipe ingredients might be missing how much regular yellow onion you need.
Hey Erica! So sorry about that, the recipe has been fixed to include yellow onion! Enjoy! 🙂 xT
How do you keep the chicken moist? Mine was dry.
Hey Maggie! The chicken should stay pretty moist because it cooks in the creamy sauce made with broth, cream, and cheese! The sauce keeps it juicy while baking. Also, the chicken is cut into small pieces that cook quickly and stay tender! Hope this helps! xT
This was very gloppy and congealed. The concept is something I like to make in the winter, but I use a different recipe.
Hey Genna! I’m so sorry this didn’t turn out for you! Is there anything you did differently or had specific concerns about? Let me know if there’s anything I can do to help! xT
I noticed in the instructions it says add the onion, but in the ingredient list I only see you mention green onion. How many other onions do we need and what type? Yellow?
Hi Georgia! So sorry about that, the yellow onion is now added to the ingredients list! Hope you enjoy! 🙂 xT
Looks yummy, reminds me of a chicken noodle hotdish (Minnesotan here) that my grandma made all the time! I just love zucchini so will def be trying this! Stuffed zucchini flowers that are lightly battered and fried are the most amazing thing in the world! I ate them in Italy last summer and still dream about it.
Thank you so much Lynne! I hope you love this recipe, it definitely is a yummy comfort meal for summer (and all year long honestly!) Enjoy!! xT
Even though it has zucchini, it feels quite heavy for summer. Many people want to avoid heavy foods and using the oven in summer. Would love to see lighter dishes that feature summer produce and less melted cheese and heavy sauces.
Hey Esti! Thank you so much for this input, I really appreciate it! I’ll definitely work on some lighter summer recipes to enjoy during this season! 🙂 xT
can i make this in the am . then bake it later for dinner?
Hi Gail! I haven’t ever tried prepping this beforehand, but if I did I would recommend prepping up until step four and then refrigerate and bake whenever you’re ready to serve! 🙂 xT
looks great, do you need to use whole milk?
Hey Samantha! You can use whatever milk you have on hand for this recipe! Hope you love it! 🙂
Would love to see some lighter dishes for summer, a heavy casserole is not summer to me, even if it has zucchini!
Hey Diane! Thank you so much for this input, I really appreciate it! Have an amazing week! xT
I disagree with Diane. Just got a bunch of zucchini varieties at our local farmers market over the weekend and we finally have a cloudy, cooler day here in Colorado. I was so happy you posted this and am making it for dinner tonight! xo
Hey Sara! Thank you so so much! I am so glad you enjoyed this summer recipe! 🙂 xT
Just made this tonight. I added some heavy whipping cream and I really enjoyed it. Was a good way to use up my zucchini and I appreciate the recipe, very much summer to me! Keep em coming
Thank you SO much Julie! I’m so glad you loved this recipe, and it’s definitely a good way to use up all that summer zucchini! 🙂 xT