Go Back
Quick Broccoli Cheddar Chicken and Noodle Casserole. shot
Print Recipe Save it for later

Broccoli Cheddar Chicken and Noodle Casserole.

This Broccoli Cheddar Chicken and Noodle Casserole is pure comfort food! Cheesy, creamy, and packed with veggies, it's perfect for family dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

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 to taste
  • 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

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped yellow onion and carrots, cooking until the onion is translucent, about 5 minutes.
  • Add the cubed chicken breasts to the skillet. Season with garlic powder, kosher salt, and black pepper. Cook until the chicken is browned and cooked through, around 7-10 minutes.
  • Stir in the butter, fresh thyme leaves, paprika, and cayenne pepper. Allow everything to melt and combine for about 2 minutes.
  • Pour in the low sodium chicken broth and milk. Bring the mixture to a gentle simmer, stirring occasionally.
  • Meanwhile, cook the short cut pasta in a separate pot according to package instructions until al dente. Drain and set aside.
  • Add the cooked pasta and broccoli florets to the skillet. Stir to combine everything, ensuring that the pasta and broccoli are well coated in the creamy sauce.
  • Transfer the entire mixture into a greased baking dish. Sprinkle the grated Parmesan cheese and shredded cheddar cheese over the top.
  • Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
  • Once out of the oven, let the casserole cool for a few minutes before serving.

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing spoon
  • Cutting Board
  • Knife
  • Measuring Cup
  • Measuring Spoons

Notes

  • You can make this casserole ahead of time and store it in an airtight container.
  • For a vegetarian version, swap chicken for chickpeas and use vegetable broth.
  • Feel free to add other veggies like bell peppers or spinach for extra nutrition.