Broccoli Cheddar Chicken and Noodle Casserole
Broccoli Cheddar Chicken and Noodle Casserole: healthy-ish, so darn easy, and so darn delicious…made entirely in one pot in less than an hour!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One Pot, Baked
- Cuisine: American
Ingredients
- 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
- 2 tbsp salted butter
- 2 tbsp fresh thyme leaves
- 1 tsp paprika
- ½ tsp cayenne pepper, to taste
- 2 cup low sodium chicken broth
- 1 ½ cup milk
- 1 lb short cut pasta
- 3 cup broccoli florets, roughly chopped
- ⅓ cup grated Parmesan cheese
- 1 ½ cups shredded cheddar cheese
Instructions
1. Preheat the oven to 425° F.
2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Add the butter, 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 broccoli and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes.
4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over 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.
Notes
To make this casserole even easier, use rotisserie chicken or pre-cooked chicken breasts.
You can substitute whole wheat pasta or gluten-free pasta based on dietary needs.
Feel free to add in other vegetables like peas or spinach for extra nutrition.