Description
A comforting and hearty Broccoli Cheddar Chicken and Noodle Casserole featuring tender chicken, fresh broccoli, and a creamy cheesy sauce made with sharp cheddar and Parmesan. This casserole is cooked first on the stovetop to infuse flavors and then baked to perfection with a golden, bubbly cheese topping—perfect for a family-friendly dinner.
Ingredients
Protein and Vegetables
- 3/4 pound boneless chicken breasts, cut into cubes
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 cups broccoli florets, roughly chopped
Dairy and Cheese
- 2 tablespoons salted butter
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups milk
Pantry Staples and Seasonings
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
- 2 cups low sodium chicken broth
- 1 pound short cut pasta (such as penne or rigatoni)
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C) to get it ready for baking the casserole later.
- Sauté vegetables and chicken: Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrots, cooking until fragrant and softened, about 5 minutes. Stir in the cubed chicken and season with salt and black pepper. Add the butter, fresh thyme leaves, paprika, garlic powder, and cayenne pepper. Cook for 2-3 minutes until the chicken is golden and the spices are toasted, enhancing their flavors.
- Add liquids and pasta: Pour in the low sodium chicken broth and milk, bringing the mixture to a gentle boil over medium heat. Add the pasta and broccoli florets, seasoning again with salt and pepper. Stir frequently as the pasta cooks until al dente and most of the liquid is absorbed, approximately 8-10 minutes.
- Incorporate cheese and bake: Stir in 1 cup of shredded cheddar cheese into the hot mixture. If the pot isn't oven-safe, transfer the mixture into a casserole dish. Evenly scatter the remaining 1/2 cup cheddar cheese and the grated Parmesan on top. Place in the preheated oven and bake for 20 minutes, or until the cheese melts and turns golden brown on top.
- Serve: Remove the casserole from the oven and serve warm. Optionally garnish with additional fresh thyme and fresh basil for a bright herbal touch.
Notes
- For a spicier dish, increase the cayenne pepper to taste but start small to avoid overpowering the flavors.
- Short cut pasta types like penne, rigatoni, or ziti work best for this casserole to hold the sauce well.
- If you don’t have fresh thyme, dried thyme can be used; just use about one-third of the amount.
- Low sodium chicken broth is recommended to control saltiness, but regular broth will work if adjusted accordingly.
- You can substitute the milk with half-and-half or cream for a richer sauce, though it will increase the calorie count.
- The casserole can be prepared ahead of time up to the baking step; cover and refrigerate, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
