Picture this: the aroma of bubbling cheddar cheese, tender chicken, and earthy broccoli wafting through your kitchen. It’s that kind of meal—the one that warms your soul and brings your family running to the dinner table. Broccoli cheddar chicken and noodle casserole is the ultimate comfort food, combining creamy pasta, hearty chicken, and nutritious broccoli in a dish that’s both satisfying and easy to make.
Whether you’re a busy parent looking for a quick weeknight dinner or just someone who loves cheesy, baked goodness, this casserole will not disappoint. It’s wholesome, flavorful, and versatile enough to tweak to your liking. Let’s dive into everything you need to know to make this cozy, crave-worthy dish!
What Is Broccoli Cheddar Chicken and Noodle Casserole?
Broccoli cheddar chicken and noodle casserole is a baked pasta dish made with cubed chicken, broccoli florets, tender pasta, and a creamy cheddar cheese sauce. Everything is combined in one dish and baked until golden and bubbly.
This casserole takes the best elements of a chicken dinner, broccoli cheddar soup, and mac and cheese, and combines them into one irresistible meal. It’s hearty, nutritious, and perfect for feeding a crowd or meal prepping for the week.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything comes together in one dish, minimizing cleanup.
- Family-Friendly: Even picky eaters will love the cheesy goodness.
- Nutritious and Filling: Packed with protein, vegetables, and carbs for a balanced meal.
- Make-Ahead Magic: Assemble it ahead of time and bake when ready.
- Customizable: Add your favorite veggies or adjust the spice level to suit your taste.
Ingredients for Broccoli Cheddar Chicken and Noodle Casserole
Here’s what you’ll need to create this mouthwatering dish.
Ingredient | Purpose | Substitution Options |
Extra Virgin Olive Oil | Used for sautéing vegetables and chicken | Substitute with avocado oil or canola oil |
Yellow Onion | Adds sweetness and depth of flavor | Use shallots or leeks for a milder taste |
Carrots | Provides natural sweetness and color | Replace with celery or zucchini if preferred |
Chicken Breasts | Protein-packed base for the casserole | Use chicken thighs or rotisserie chicken |
Garlic Powder | Adds a savory kick | Substitute with minced fresh garlic |
Kosher Salt & Black Pepper | Enhances overall flavor | Adjust to taste |
Salted Butter | Creates a rich base for the sauce | Use unsalted butter and adjust salt levels |
Fresh Thyme Leaves | Adds herby, earthy flavor | Substitute with dried thyme or rosemary |
Paprika | Provides color and subtle smokiness | Use smoked paprika for a stronger flavor |
Cayenne Pepper | Adds a touch of heat | Omit if you prefer a milder dish |
Chicken Broth | Forms the base of the sauce | Use vegetable broth for a lighter option |
Milk | Adds creaminess to the sauce | Use almond or oat milk for a dairy-free version |
Short Cut Pasta | Makes up the bulk of the casserole | Use penne, fusilli, or elbow macaroni |
Broccoli Florets | Adds nutrition and a fresh crunch | Substitute with cauliflower or peas |
Parmesan Cheese | Adds umami and enhances the cheesy flavor | Use Pecorino Romano or Grana Padano |
Cheddar Cheese | The star ingredient that makes the dish creamy | Use Colby Jack or Gruyere for a twist |
How to Make Broccoli Cheddar Chicken and Noodle Casserole
Follow this simple step-by-step guide to make a casserole that’s golden, bubbly, and oh-so-delicious.
Step 1: Prep the Ingredients
- Chop the onion, carrots, and broccoli. Cube the chicken into bite-sized pieces. Grate the cheddar and Parmesan cheese.
Step 2: Cook the Chicken and Vegetables
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and carrots, cooking for 3–4 minutes until softened.
- Add the cubed chicken, garlic powder, salt, and pepper. Cook until the chicken is browned on all sides, about 5–6 minutes.
Step 3: Create the Sauce Base
- Stir in the butter, thyme leaves, paprika, and cayenne pepper. Let the butter melt and coat the chicken and vegetables.
- Pour in the chicken broth and milk. Stir to combine and bring the mixture to a simmer.
Step 4: Cook the Pasta and Broccoli
- Stir the uncooked pasta into the skillet, ensuring it is fully submerged in the liquid. Cover and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente.
- Add the broccoli florets to the skillet during the last 3–4 minutes of cooking to steam them lightly.
Step 5: Add the Cheese
- Remove the skillet from the heat and stir in the Parmesan cheese and 1 cup of shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is creamy.
Step 6: Assemble and Bake
- Preheat your oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining ½ cup of cheddar cheese.
- Bake for 15–20 minutes, or until the cheese on top is golden and bubbly.
Step 7: Serve and Enjoy
- Let the casserole rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired. Serve warm and watch it disappear!
Tips for Perfect Broccoli Cheddar Chicken and Noodle Casserole
- Freshly Grate the Cheese: Pre-shredded cheese doesn’t melt as well due to added anti-caking agents. Always grate your cheese fresh for the creamiest sauce.
- Don’t Overcook the Broccoli: Add the broccoli toward the end of cooking to keep it tender-crisp and vibrant.
- Choose the Right Pasta: Short-cut pasta like penne or fusilli works best as it holds the sauce well and bakes evenly.
- Make It Ahead: Assemble the casserole and store it in the fridge for up to 24 hours. Bake when ready to serve.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 25g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 6g
Serving Suggestions
- Side Salad: Pair the casserole with a crisp green salad for a balanced meal.
- Garlic Bread: Serve alongside warm, crusty garlic bread for dipping into the cheesy sauce.
- Toppings: Sprinkle with crushed red pepper flakes or crispy breadcrumbs for added texture and flavor.
Common Mistakes to Avoid
- Skipping the Pre-Cook Step: Always cook the chicken and vegetables before assembling the casserole to ensure they’re fully cooked and flavorful.
- Using Low-Quality Cheese: The flavor of this dish heavily relies on good cheese—opt for sharp cheddar for the best results.
- Overbaking: Baking too long can dry out the casserole. Stick to the recommended baking time.
FAQs About Broccoli Cheddar Chicken and Noodle Casserole
Q1: Can I make this casserole gluten-free?
Yes! Simply use gluten-free pasta and ensure your chicken broth is gluten-free.
Q2: Can I freeze leftovers?
Absolutely! Store the cooled casserole in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave.
Q3: What can I use instead of cheddar cheese?
You can substitute cheddar with Colby Jack, Gruyere, or even mozzarella for a milder flavor.
Q4: Can I add other vegetables?
Definitely! Mushrooms, spinach, or zucchini make great additions to this casserole.
Q5: How can I make it spicier?
Increase the cayenne pepper or add diced jalapeños for extra heat.
Q6: Can I use rotisserie chicken?
Yes, using rotisserie chicken is a great time-saver! Just skip the step where you cook the chicken.
Final Thoughts: A Dinner to Remember
Broccoli cheddar chicken and noodle casserole is the epitome of comfort food. With its creamy sauce, gooey cheese, and tender chicken, it’s a dish that’s as nourishing as it is delicious. Perfect for busy weeknights, family dinners, or meal prepping, this casserole is sure to become a staple in your recipe collection.
So grab your ingredients, preheat your oven, and prepare to enjoy the cheesy, comforting goodness of this classic dish. Your taste buds will thank you!
PrintBroccoli Cheddar Chicken and Noodle Casserole: A Comfort Food Classic
- Total Time: 50 minutes
- Yield: 6 servings
Description
Bring comfort to your dinner table with this creamy and cheesy broccoli cheddar chicken and noodle casserole. Packed with tender chicken, nutritious broccoli, and pasta smothered in a velvety cheddar sauce, this one-dish wonder is perfect for weeknights, family gatherings, or meal prepping.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- ¾ pound boneless chicken breasts, cut into cubes
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, to taste)
- 2 cups low-sodium chicken broth
- 1½ cups milk (whole milk or 2% for best results)
- 1 pound short-cut pasta (penne, fusilli, or elbow macaroni)
- 3 cups broccoli florets, roughly chopped
- ⅓ cup grated Parmesan cheese
- 1½ cups shredded cheddar cheese
Instructions
- Prepare the Ingredients:
- Chop the onion, carrots, and broccoli into bite-sized pieces. Cube the chicken into small, evenly-sized chunks. Grate the cheddar and Parmesan cheeses.
- Cook the Chicken and Vegetables:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and carrots, cooking for 3–4 minutes until softened.
- Add the cubed chicken, garlic powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
- Create the Sauce Base:
- Stir in the butter, fresh thyme, paprika, and cayenne pepper. Let the butter melt and coat the chicken and vegetables.
- Pour in the chicken broth and milk. Stir well and bring the mixture to a gentle simmer.
- Cook the Pasta and Broccoli:
- Stir the uncooked pasta into the skillet, ensuring it is fully submerged in the liquid. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente.
- Add the chopped broccoli to the skillet during the last 3–4 minutes of cooking. Let it steam until tender but still slightly crisp.
- Incorporate the Cheese:
- Remove the skillet from heat. Stir in the Parmesan cheese and 1 cup of the shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is creamy.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread it out evenly and top with the remaining ½ cup of shredded cheddar cheese.
- Bake for 15–20 minutes, or until the cheese on top is melted, golden, and bubbly.
- Serve and Enjoy:
- Let the casserole rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired. Serve warm, and enjoy the cheesy, comforting goodness!
Notes
- Customize It: Feel free to swap out the broccoli for other vegetables like cauliflower, spinach, or peas.
- Spice Level: Adjust the cayenne pepper or omit it entirely if you prefer a milder flavor.
- Dairy-Free Option: Use almond milk or oat milk and substitute the cheddar cheese with a plant-based alternative.
- Make Ahead: Assemble the casserole up to 24 hours in advance. Store it in the refrigerator and bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American