If you’re anything like me, you know the magic of a cozy casserole that brings the whole family together. This Broccoli Cheddar Chicken and Noodle Casserole Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s creamy, cheesy, and packed with tender chicken and fresh broccoli, all baked to bubbly perfection. I love this recipe because it’s straightforward but delivers big on flavor and satisfaction.
You’ll find that this Broccoli Cheddar Chicken and Noodle Casserole Recipe is perfect for busy weeknights when you want something hearty without a ton of fuss. It also shines as a make-ahead meal—something I appreciate so much when juggling a hectic schedule. Plus, leftovers reheat beautifully, so you get bonus meals without extra work. Trust me, once you try this, it’ll quickly become a go-to in your recipe rotation.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one pot, meaning fewer dishes and easy cleanup—yes, please!
- Balanced Flavors: The sharp cheddar and tender chicken blend beautifully with fresh broccoli for a comforting, wholesome meal.
- Quick and Easy: It comes together in under an hour, perfect for busy evenings or last-minute dinner plans.
- Family Favorite: My family goes crazy for this casserole, making it a reliable crowd-pleaser at the dinner table.
Ingredients You’ll Need
The ingredients for this Broccoli Cheddar Chicken and Noodle Casserole Recipe come together in perfect harmony, giving you that classic creamy, cheesy combo with the added bonus of tender veggies and juicy chicken. When shopping, aim for fresh broccoli and good-quality cheddar—the flavors truly make a difference here.
- Extra virgin olive oil: Adds a subtle fruitiness and helps soften onions and carrots.
- Yellow onion: Brings a natural sweetness that rounds out the savory flavors.
- Carrots: Provide a little crunch and sweetness—and a pop of color!
- Boneless chicken breasts: Cubed for even cooking and tender bites throughout.
- Garlic powder: For that warm, savory depth without the fuss of fresh garlic.
- Kosher salt and black pepper: Essential seasoning to enhance all the ingredients.
- Salted butter: Adds richness and helps toast the spices beautifully.
- Fresh thyme leaves: For that herbaceous note that brightens the casserole.
- Paprika: Brings a gentle smoky warmth.
- Cayenne pepper: Optional kick to balance the creamy cheese.
- Low sodium chicken broth: Keeps the casserole moist and flavorful without being overpowering.
- Milk: Helps create that silky sauce that ties everything together.
- Short cut pasta: Cooks evenly and holds onto the sauce perfectly.
- Broccoli florets: Fresh or frozen both work, chopped for easy bites.
- Grated Parmesan cheese: Adds a nutty, salty crust layer under the cheddar.
- Shredded cheddar cheese: The star of the show—gooey, melty, and full of flavor.
Variations
One of the things I love about this Broccoli Cheddar Chicken and Noodle Casserole Recipe is how easy it is to tweak it to your liking. Whether you want it a bit spicier, more veggie-packed, or want to swap out the pasta, I’ve got some ideas you might enjoy trying.
- Swap the Chicken: I sometimes use shredded rotisserie chicken to save time, and it’s just as delicious!
- Vegetarian Option: Leave out the chicken and add mushrooms or extra broccoli for a satisfying meatless meal.
- Pasta Alternatives: Penne, rotini, or even egg noodles work great if that’s what you have on hand.
- Extra Veggies: Toss in some bell peppers or peas for added color and nutrition; my kids actually didn’t even notice!
- Spice it Up: Add a pinch more cayenne or a dash of hot sauce for a little heat that wakes up the cheesy goodness.
How to Make Broccoli Cheddar Chicken and Noodle Casserole Recipe
Step 1: Sauté the Veggies and Chicken
Start by heating that olive oil in a large pot over medium heat. Add your chopped onion and carrots, stirring until they soften and smell fragrant—about 5 minutes. Then toss in your chicken cubes and season everything with salt and pepper. Don’t rush this step; you want the chicken edges to get a bit golden which adds so much flavor. Next, stir in the butter, thyme, paprika, garlic powder, and a little cayenne. Cook for a few more minutes until the spices toast nicely and the chicken is cooked through.
Step 2: Cook the Noodles and Broccoli in Broth
This is where the magic sauce happens! Pour in the chicken broth and milk, then bring everything gently to a boil. Add the short cut pasta and broccoli florets, seasoning with salt and pepper once again. Keep stirring frequently so the pasta cooks evenly and soaks up the flavorful broth. It usually takes about 8-10 minutes for the pasta to be al dente and for the liquid to mostly absorb. This step is where you’ll see the creamy texture start coming together—so satisfying!
Step 3: Add Cheese and Bake
Once the pasta and broccoli are perfect, stir in a cup of your cheddar cheese until it melts right into the mixture. If your pot isn’t oven-safe, move everything to a casserole dish, then sprinkle the remaining cheddar and Parmesan evenly over the top. Now it’s time to pop it into a 425°F oven for about 20 minutes. You want the cheese melted, bubbly, and just starting to brown on top—that golden crust is everything!
Pro Tips for Making Broccoli Cheddar Chicken and Noodle Casserole Recipe
- Don’t Overcook the Pasta: I like to pull it off the stove when it’s just al dente since it continues cooking in the oven—this keeps it from getting mushy.
- Use Fresh Herbs: Fresh thyme really brightens the casserole, so I always add it at the sautéing stage and garnish before serving for an extra pop.
- Cheese Variety: Mixing cheddar with Parmesan boosts flavor complexity and creates a wonderful texture contrast on top.
- Even Thickness: Make sure the chicken pieces are roughly the same size to ensure they cook evenly without drying out.
How to Serve Broccoli Cheddar Chicken and Noodle Casserole Recipe
Garnishes
I almost always sprinkle fresh thyme leaves over the casserole once it’s out of the oven—it adds a touch of freshness and looks so inviting. Sometimes I throw on a few torn fresh basil leaves, too. A light drizzle of a good-quality olive oil right before serving never hurts!
Side Dishes
This casserole is pretty hearty on its own, but I love pairing it with a crisp green salad to balance all that creamy richness. A simple arugula salad with lemon vinaigrette or a crunchy cucumber salad adds a refreshing bite to the meal.
Creative Ways to Present
For special occasions, I like to serve this casserole in individual ramekins for a personal touch. They make a lovely dinner presentation and ensure everyone gets a perfectly cheesy crust. You could also sprinkle toasted breadcrumbs on top before baking for extra crunch and a golden finish.
Make Ahead and Storage
Storing Leftovers
I usually let the casserole cool completely, then store leftovers in an airtight container in the fridge. It keeps well for about 3 to 4 days, and I love that I can just reheat a portion whenever I’m craving something comforting.
Freezing
If I want to prep this casserole ahead of time, I assemble it but bake it only halfway, then freeze it in a freezer-safe dish. When ready to eat, I bake it straight from frozen, adding extra time—about 30 to 40 minutes. It’s a lifesaver for weeks when I need dinner on autopilot.
Reheating
To reheat, I pop leftover casserole in a 350°F oven covered with foil so it warms through without drying out. After 15-20 minutes, I remove the foil for the last few minutes to refresh that golden cheesy topping. Microwave works for quick reheats but the oven really helps keep the texture intact.
FAQs
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Can I use frozen broccoli in this casserole?
Absolutely! Frozen broccoli works just fine—just add it right along with the pasta and broth as instructed. It might release a bit more water, so keep an eye on the liquid level and adjust cooking time if needed.
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Is it possible to make this casserole gluten-free?
Yes, you can swap the regular pasta for a gluten-free variety. Just make sure to follow cooking instructions on the package, as cooking times and liquid absorption might vary slightly.
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Can I substitute other cheeses for cheddar?
You can! Sharp white cheddar is classic here, but fontina, gouda, or even Monterey Jack will melt beautifully and create a creamy texture. Mixing cheeses is a fun way to explore different flavor profiles.
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How do I prevent the casserole from drying out?
Be sure to stir frequently when cooking the pasta to keep it from sticking, and avoid overbaking. Covering the casserole with foil during baking can also help hold in moisture if you’re worried about drying out.
Final Thoughts
This Broccoli Cheddar Chicken and Noodle Casserole Recipe is one of those meals I come back to again and again because it’s reliable, delicious, and hits all those comfort food notes without being complicated. I hope you enjoy making it as much as I do—it’s perfect for any night you want a little homemade coziness without hours in the kitchen. Give it a try and I bet it’ll become a favorite in your house, too!
Print
Broccoli Cheddar Chicken and Noodle Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Description
A comforting Broccoli Cheddar Chicken and Noodle Casserole that combines tender chicken, fresh broccoli, and cheesy pasta in a creamy, flavorful sauce. This easy-to-make dish is perfect for weeknight dinners, featuring a rich blend of cheddar and Parmesan cheeses, seasoned with thyme, paprika, and a hint of cayenne for warmth.
Ingredients
Vegetables and Protein
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3/4 pound boneless chicken breasts, cut into cubes
- 3 cups broccoli florets, roughly chopped
Seasonings and Herbs
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
Dairy
- 2 tablespoons salted butter
- 1 1/2 cups milk
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
Pantry
- 2 cups low sodium chicken broth
- 1 pound short cut pasta
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for the final baking step which will meld all the flavors together and give the casserole a golden cheesy top.
- Sauté Vegetables and Chicken: In a large pot over medium heat, heat the olive oil. Add chopped onion and carrot, cooking them for about 5 minutes until fragrant and softened. Add the cubed chicken and season with salt and pepper. Stir in butter, fresh thyme, paprika, garlic powder, and cayenne pepper, cooking until the chicken is golden and the spices are well toasted, about 2-3 minutes.
- Cook Pasta and Broccoli: Pour in the low sodium chicken broth and milk, then bring the mixture to a gentle boil over medium heat. Add the short cut pasta and broccoli florets. Season again with salt and pepper. Stir repeatedly and cook until the pasta is al dente and most of the broth has been absorbed, about 8-10 minutes.
- Add Cheese and Prepare for Baking: Stir in 1 cup of cheddar cheese until melted and combined. If your pot is not oven-safe, transfer the mixture to a casserole dish. Evenly scatter the remaining 1/2 cup cheddar cheese and the grated Parmesan cheese over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes or until the cheese on top is melted and starts to brown. Remove from the oven and let sit for a few minutes before serving. Garnish with additional thyme and fresh basil if desired.
Notes
- Using low sodium chicken broth helps control the salt level in the dish.
- You can substitute chicken breasts with thighs if preferred, adjusting cooking times accordingly.
- Short cut pasta such as macaroni or penne works best for this casserole to hold the sauce well.
- If you want a spicier casserole, increase the cayenne pepper slightly.
- Make sure to stir frequently during pasta cooking to prevent sticking or burning at the bottom.
- Fresh herbs add brightness but can be substituted with dried thyme (reduce quantity to 1 tablespoon dried).
- Allow the casserole to rest 5 minutes before serving to thicken properly and enhance flavors.
Nutrition
- Serving Size: 1/6 of casserole (about 1.5 cups)
- Calories: 430
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
