Broccoli Cheddar Chicken and Noodle Casserole

If there’s one dish that checks all the boxes on a busy weeknight—Broccoli Cheddar Chicken and Noodle Casserole is it. It’s cozy, cheesy, and sneakily packed with veggies. This casserole comes together in one pot (yes, ONE), saving you from the dreaded sink full of dishes. Plus, with just 15 minutes of prep and dinner ready in under an hour, it’s a life-saver when your energy is running on fumes and the “what’s for dinner?” chorus kicks in.

It’s warm, filling, and feels like a hug in a bowl. Whether your kids are picky or your partner’s a food critic, this one’s a crowd-pleaser. And let’s be honest—any meal where the cheese-to-veggie ratio leans heavily toward cheese? That’s a win. Stick around, because this Broccoli Cheddar Chicken and Noodle Casserole is about to earn a top spot in your weekly dinner rotation.

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What is Broccoli Cheddar Chicken and Noodle Casserole?

Broccoli Cheddar Chicken and Noodle Casserole is a one-pot comfort dish that blends juicy chicken, tender pasta, fresh broccoli, and plenty of gooey cheddar into a creamy, cozy bake. Think of it as the unofficial love child of mac and cheese and chicken noodle soup—only heartier and more satisfying. It’s kind of like if your favorite casserole and your mom’s chicken noodle soup had a delicious baby.

What makes this version stand out is its balance of wholesome and indulgent: you’re getting lean protein, a solid dose of green, and that nostalgic cheesy goodness all in one dish. And best of all? You can make it all in one pot. Minimal effort, maximum flavor, and fewer dishes—music to any busy cook’s ears.

Reasons to Try Broccoli Cheddar Chicken and Noodle Casserole

First, let’s be honest—some nights you’re just trying to survive. This casserole is your weeknight superhero. The Broccoli Cheddar Chicken and Noodle Casserole takes about 45 minutes total (that includes chopping, stirring, and baking), and it’s made with everyday ingredients you probably already have in the fridge or pantry.

It’s also ultra-flexible: you can sneak in other veggies, use leftover rotisserie chicken, or swap the pasta for gluten-free noodles. And while it’s hearty enough for dinner, the leftovers heat up beautifully for lunch—no sad desk meals here. Bonus: it’s a one-dish wonder, meaning fewer dishes to clean after. And if you love casseroles, you’ll also enjoy this smothered chicken and rice casserole or this classic hamburger green bean casserole.

Ingredients Needed to Make Broccoli Cheddar Chicken and Noodle Casserole

• 1 tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• ¾ lb boneless chicken breasts, cut into cubes
• 1 tsp garlic powder
• Kosher salt and black pepper, to taste
• 2 tbsp salted butter
• 2 tbsp fresh thyme leaves
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, adjust to taste)
• 2 cups low sodium chicken broth
• 1 ½ cups milk
• 1 lb short cut pasta (like penne or rotini)
• 3 cups broccoli florets, roughly chopped
• ⅓ cup grated Parmesan cheese
• 1 ½ cups shredded cheddar cheese

Instructions to Make Broccoli Cheddar Chicken and Noodle Casserole

Let’s walk through this step by step to make your Broccoli Cheddar Chicken and Noodle Casserole a total success. Whether it’s your first time making a casserole or you’re a weeknight dinner pro, these clear directions will keep things stress-free and delicious.

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F. This ensures it’s hot and ready to bake the casserole to golden, bubbly perfection later on. Don’t skip this—it’s what gives that irresistible crispy cheese layer on top. While you’re waiting, you can chop your veggies and gather your ingredients. For more time-saving prep tips, check out our casserole prep guide here.

Step 2: Sauté the Aromatics and Chicken

In a large, heavy-bottomed pot (like a Dutch oven), heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and carrots, and cook for about 5 minutes, stirring occasionally. You’ll know it’s ready when your kitchen starts smelling amazing and the veggies have softened slightly.

Now, add the cubed chicken and season it with salt and pepper. Stir to coat, then let it brown for 2–3 minutes. You don’t need it cooked through just yet—it’ll finish cooking in the next steps.

Next, add 2 tablespoons of butter, fresh thyme, paprika, garlic powder, and a pinch of cayenne (optional but tasty). Stir everything together and let the butter melt fully while those spices wake up and fill the kitchen with warm, savory goodness.

Step 3: Add the Liquid Ingredients

Pour in 2 cups of low-sodium chicken broth and 1½ cups of milk, and bring the mixture to a gentle boil. Stir occasionally to help everything blend. This creamy base will later soak into the noodles and give the casserole its dreamy texture.

Step 4: Stir in Pasta and Broccoli

Once the liquid is hot and simmering, stir in 1 pound of short-cut pasta (like penne, rotini, or shells) and the chopped broccoli florets. Season again with a pinch of salt and black pepper.

Continue cooking over medium heat, uncovered, for about 8–10 minutes, stirring frequently. This step is key: the pasta should be just shy of al dente and most of the liquid will get absorbed. You don’t want the pasta overcooked here because it will continue baking in the oven.

Pro tip: If you’re using frozen broccoli instead of fresh, just thaw and drain it well before adding. For more ideas on ingredient swaps, visit our chicken green bean casserole article—it’s full of helpful substitution options.

Step 5: Stir in the Cheese

Turn off the heat and stir in 1 cup of shredded cheddar cheese. It should melt quickly into the pasta, creating a creamy, rich filling. If your pot is oven-safe, great—leave everything in there. If not, transfer the mixture into a lightly greased 9×13-inch casserole dish or any oven-safe baking dish.

Sprinkle the remaining ½ cup of cheddar cheese and ⅓ cup of Parmesan evenly over the top.

Step 6: Bake to Perfection

Place the casserole dish in your preheated oven and bake for 20 minutes, or until the cheese is melted, golden, and starting to brown at the edges. If you like that extra-cheesy crust (who doesn’t?), you can broil it for the last 2–3 minutes, but keep a close eye so it doesn’t burn.

Step 7: Serve and Enjoy

Once the casserole is out of the oven, let it rest for 5–10 minutes. This gives the cheesy sauce time to settle so every scoop stays thick and luscious—not runny. Sprinkle some extra thyme or even a little chopped fresh basil on top for a fresh finish.

Then dive in! If you’re craving something to round out the meal, pair it with a crisp salad or some roasted veggies like these roasted garlic green beans.

This step by step method doesn’t just help you nail the timing—it also guarantees a dish that’s flavorful, balanced, and wonderfully creamy every single time. Bookmark this one. It’s about to become a go-to comfort food recipe in your kitchen.

What to Serve with Broccoli Cheddar Chicken and Noodle Casserole

This casserole’s already a full meal, but if you want to round it out, there are plenty of easy sides to consider. A crisp green salad with a zippy vinaigrette is a perfect fresh contrast to the creamy richness. You can also pair it with roasted veggies (like these roasted garlic green beans) or even some crusty garlic bread for serious comfort vibes. If you’re trying to stretch the meal a bit, serve it with a light soup—something like our creamy chicken meatball soup works great. And don’t forget a glass of chilled white wine or iced tea. You’ve earned it.

Key Tips for Making Broccoli Cheddar Chicken and Noodle Casserole

1. Use short pasta – Think rotini, penne, or shells. They cook evenly and soak up all the creamy goodness.
2. Fresh vs frozen broccoli – Fresh gives the best texture, but frozen works in a pinch. Just thaw and drain first.
3. Don’t overcook the pasta – Slightly underdone is perfect before baking. It finishes cooking in the oven.
4. Shred your own cheese – Pre-shredded cheese often has anti-caking agents that prevent melting as smoothly.
5. Spice it up or tone it down – Skip the cayenne if your family prefers mild, or add more if you’re spice lovers.

Storage and Reheating Tips for Broccoli Cheddar Chicken and Noodle Casserole

Leftovers? Lucky you. Store any extras in an airtight container in the fridge for up to 4 days. This casserole also freezes like a champ. Just let it cool, portion it into freezer-safe containers, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick lunch fix. Add a splash of milk or broth before reheating to keep it creamy and not dry. Pro tip: cover it with foil when baking to reheat, then uncover the last few minutes to re-crisp the top.

FAQs

Can I use rotisserie chicken?
Absolutely. Just skip the browning step and stir it in after the veggies have softened.

Can I make it ahead of time?
Yes! Assemble it up to the baking step, cover, and refrigerate. Bake when ready (add 5–10 mins to the baking time if chilled).

Is this recipe kid-friendly?
Yes, even for picky eaters. The cheese helps hide the broccoli (sneaky mom win!).

Can I use another cheese?
Totally. Try mozzarella for a milder taste or pepper jack if you like it spicy.

Final Thoughts

When life feels like a never-ending to-do list, Broccoli Cheddar Chicken and Noodle Casserole is the dish that says, “You got this.” It’s warm, it’s satisfying, and it makes everyone at the table happy without turning your kitchen upside down. If you love this kind of hearty, fuss-free dinner, be sure to check out other reader faves like our chicken green bean casserole or thanksgiving stuffing casserole. Now go ahead—print this recipe, save it, and make it your new go-to.

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