Broccoli Cheddar Chicken and Noodle Casserole

This Broccoli Cheddar Chicken and Noodle Casserole Recipe is one of those comforting meals that feels like a big warm hug on a plate. I absolutely love how the creamy cheddar and tender chicken blend with the bright broccoli and hearty noodles—it’s an easy, all-in-one dinner that your whole family will rave about. You’ll find that making this recipe is surprisingly quick, and it works perfectly on a busy weeknight or a casual Sunday gathering.

When I first tried this casserole, I was amazed at how the flavors melded together with simple ingredients I usually have on hand. It’s not just delicious but also satisfying, with that beautiful brothy base soaking into the noodles and topped with golden, bubbly cheese that makes every bite irresistible. If you’re looking for a recipe that’s both wholesome and comforting, this Broccoli Cheddar Chicken and Noodle Casserole Recipe is definitely worth trying.

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Why You’ll Love This Recipe

One-Pot Convenience: This casserole comes together in a single pot, saving you time and cleanup.
Balanced Comfort Food: It combines creamy cheese, tender chicken, fresh veggies, and satisfying noodles in every bite.
Customizable Flavor: You can easily adjust the spices or swap broccoli for your favorite veggies without losing its charm.
Family Favorite: My family goes crazy for this dish, and I bet yours will too once you try it!

The dish shows a creamy light beige sauce as the base layer, filling a white enamel pan with a dark rim. Within the sauce, large bright green broccoli florets with visible stems spread evenly across the pan, mixed with small chunks of light tan meat scattered throughout. There are also few slices of orange carrot pieces adding more color. The texture of the sauce looks smooth and thick, surrounding the chunky vegetables and meat. The background surface seen is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Broccoli Cheddar Chicken and Noodle Casserole Recipe work beautifully together because they create layers of flavor with simple pantry staples and fresh produce. Look for fresh broccoli and good quality shredded cheddar to make sure your casserole shines.

Extra virgin olive oil: Adds subtle fruitiness and helps sauté the veggies gently.
Yellow onion: Gives a sweet, aromatic base when cooked down.
Carrots: Adds a touch of natural sweetness and texture contrast.
Boneless chicken breasts: Tender and lean, perfect for cubing into the casserole.
Garlic powder: Easy way to boost savory depth without fiddling with fresh garlic.
Kosher salt and black pepper: Essential seasonings that bring everything to life.
Salted butter: Adds richness and helps toast the spices for extra flavor.
Fresh thyme leaves: Bring a woodsy, herby scent that complements the chicken.
Paprika: Adds a smoky warmth and vibrant color.
Cayenne pepper: Just a hint to add gentle heat without overpowering the dish.
Low sodium chicken broth: Keeps the noodles moist and infuses savory flavor.
Milk: Contributes creaminess to the sauce but keeps things light.
Short cut pasta: Fusilli, penne, or rotini hold the sauce and mix well.
Broccoli florets: Provides bright green color and a great veggie component.
Grated Parmesan cheese: For that sharp saltiness that boosts overall flavor.
Shredded cheddar cheese: The star cheese that melts into creamy goodness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Broccoli Cheddar Chicken and Noodle Casserole Recipe by swapping in different veggies or spices. It makes the dish feel fresh every time you make it, and I encourage you to tailor it to your family’s tastes or dietary needs.

Veggie swaps: I’ve replaced broccoli with cauliflower or green beans, and it still tastes fantastic, so feel free to use what’s in season.
Cheese variations: Using a mix of sharp white cheddar and smoked gouda gives the casserole an extra depth of flavor I adore.
Spice level adjustment: If you like a little kick, add more cayenne or a dash of hot sauce before baking.
Make it gluten-free: Swap the pasta for your favorite gluten-free noodles to keep it family-friendly.

How to Make Broccoli Cheddar Chicken and Noodle Casserole Recipe

Step 1: Sauté Onion, Carrots, and Chicken

Start by heating olive oil in a large pot over medium heat. Add chopped onion and carrots, cooking them until they’re fragrant and softened—about 5 minutes. This step unlocks their natural sweetness and forms a solid flavor base. Then, toss in the cubed chicken, seasoning it with salt and pepper. Stir in butter, fresh thyme, paprika, garlic powder, and cayenne pepper. Let everything cook together until the chicken pieces are golden and the spices smell toasted, about 2 to 3 minutes. This step is key because it builds the flavor foundation you’ll love throughout the dish.

Step 2: Add Broth, Milk, Pasta, and Broccoli

Pour in the low sodium chicken broth and milk, then bring the mixture to a gentle boil over medium heat. Once bubbling, stir in your pasta and broccoli florets, seasoning with additional salt and pepper as needed. This is where the magic happens; the pasta cooks right in the flavorful liquid while the broccoli softens just enough. Keep stirring frequently to prevent sticking, and watch for the noodles to become al dente and the broth to absorb—usually around 8 to 10 minutes. Don’t rush this—perfect timing here really helps avoid mushy pasta and overcooked veggies.

Step 3: Mix in Cheeses and Prepare to Bake

Once the pasta and broccoli are just right, stir in one cup of shredded cheddar along with the grated Parmesan cheese. This melts into the hot casserole base creating creamy, cheesy pockets. If your pot isn’t oven-safe, transfer everything into a casserole dish now. Scatter the remaining cheddar cheese over the top evenly to get that irresistible golden crust as it bakes.

Step 4: Bake to Perfection

Place the casserole in your preheated oven at 425°F and bake for 20 minutes. You’re aiming for melted cheese that’s starting to turn a gorgeous golden brown on top. If your family loves a bit of crispiness, you can broil it for a minute or two at the end—just watch carefully so it doesn’t burn. Once baked, serve immediately garnished with fresh thyme or basil for an extra pop of freshness.

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Pro Tips for Making Broccoli Cheddar Chicken and Noodle Casserole Recipe

Don’t Overcook Pasta: Keep an eye on the noodles while simmering—they should be tender but still have a bit of bite to avoid becoming mushy after baking.
Fresh Herbs Boost Flavor: Adding fresh thyme right before baking really brightens the dish—don’t skip it if you can help it.
Use Sharp Cheddar: A sharper cheddar cheese gives the casserole a richer, more pronounced flavor than mild cheddar.
Even Cheese Layer: Distributing cheese evenly before baking ensures a perfect melted and browned top without soggy spots.

How to Serve Broccoli Cheddar Chicken and Noodle Casserole Recipe

A white round pot filled with creamy baked pasta, showing multiple layers: the bottom has pale yellow cooked pasta shells mixed with small green broccoli pieces, covered by a smooth, light cream sauce. The top layer has melted golden and pale orange cheese that is bubbly and slightly browned in spots. Scattered fresh green herb sprigs add color and freshness on the surface. A black spoon lifts a portion, revealing the creamy inside. The pot rests on a white marbled surface with a light gray cloth nearby and some small bowls with herbs and pepper in the background photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping this casserole with fresh thyme sprigs and a sprinkle of freshly chopped basil leaves because it adds a refreshing herbal note that balances the creamy richness. A little cracked black pepper right at the end also perks things up nicely. If you have red pepper flakes around, just a pinch adds a gentle warmth that friends often compliment.

Side Dishes

Since the casserole is hearty and filling on its own, I usually pair it with a crisp side salad—something with tangy vinaigrette to cut through the richness. A simple arugula salad with lemon dressing or a cucumber tomato salad works great. Sometimes, I serve it alongside garlic bread for an extra cozy meal that’s perfect on chilly nights.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with little thyme sprigs for a charming presentation. It’s an easy way to impress guests without much extra effort. Another fun idea is swirling in pesto just before baking for a pop of color and fresh basil flavor that makes the dish look restaurant-level fancy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually they last well for up to 3 days. When reheating, I cover loosely with foil to keep the casserole moist and prevent the cheese from drying out. You’ll find the flavors deepen overnight, making those second-helping lunches pretty special.

Freezing

I’ve frozen this casserole successfully, which makes it great for meal prep. Freeze in a tight container or foil tray before baking, then thaw overnight in the fridge. You’ll want to add a few extra minutes to the baking time when reheating from frozen. It might not get quite as crispy on top, but the flavors and textures stay deliciously comforting.

Reheating

To reheat, I preheat the oven to 350°F and cover the casserole with foil to keep moisture in. Bake for about 15-20 minutes until warmed through. If you want to crisp up the cheese topping again, remove the foil in the last 5 minutes. Reheating on the stovetop can dry it out, so the oven method works best to keep it creamy.

FAQs

Can I use frozen broccoli for the casserole?

Absolutely! Frozen broccoli works well; just be sure to thaw and drain it well before adding to avoid excess water making the casserole soggy. You might want to reduce the added liquid slightly if you’re using frozen veggies.
What type of pasta is best for this casserole?

I recommend using short-cut pasta shapes like penne, fusilli, or rotini. They hold the sauce nicely and cook evenly in the broth. Avoid very thin pastas like angel hair, which could get mushy.
Can I make this casserole vegetarian?

Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Consider adding extra mushrooms, chickpeas, or your favorite plant-based protein for added heartiness.
How do I prevent the casserole from drying out?

Be careful not to overbake and cover the casserole with foil if you notice the edges getting too brown. The broth and cheese keep it creamy, so don’t rush the baking step, and use the right amount of liquid during cooking.

Final Thoughts

This Broccoli Cheddar Chicken and Noodle Casserole Recipe has become a staple in my kitchen because it’s comfort food that’s surprisingly simple to throw together. It’s perfect for those nights when you want a home-cooked meal without fussing over multiple dishes. Give it a try—you’ll soon understand why it’s my go-to for family dinners and casual Sunday meals alike. Once you do, I’m sure it’ll become a favorite in your recipe box too!