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Broccoli Cheddar Chicken and Noodle Casserole
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Broccoli Cheddar Chicken and Noodle Casserole - Hearty Food Ideas

There’s something magical about comfort food. When life gets hectic, a warm plate of casserole can feel like a hug on a chilly day. Broccoli cheddar chicken and noodle casserole has a kind of all-encompassing charm. It's rich, creamy, and oh-so-satisfying, making you want to enshrine it as a regular in your weekly menu.
As a dietitian and food enthusiast, I know the value of meals that save you time while still nourishing your family. This dish is a go-to, serving up a combination of protein, veggies, and carbs, all wrapped in that comforting cheese sauce. Plus, what's not to love about gooey cheddar cheese?
Course Dinner
Cuisine American
Keyword Broccoli Cheddar Chicken and Noodle Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 450kcal

Ingredients

  • 2 tablespoons salted butter
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 cups broccoli florets, roughly chopped
  • 1 teaspoon garlic powder
  • 3/4 pound boneless chicken breast, cut into bite-sized cubes
  • 1 yellow onion, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard
  • 2 cups low-sodium chicken stock
  • 1/3 cup freshly grated Parmesan cheese
  • 2 medium carrots, diced
  • 1 pound short pasta such as penne or rigatoni

Instructions

Step 1: Preheat the Oven

  • Set your oven to 350°F (175°C). Preheating ensures even cooking and a bubbly topping.

Step 2: Cook the Pasta

  • Boil a pot of salted water. Add the pasta and cook according to the package directions until al dente. Drain and set aside.

Step 3: Sauté the Vegetables

  • In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onions and diced carrots. Sauté until soft, about 5 minutes. Stir in the garlic powder and smoked paprika, cooking for another minute until fragrant.

Step 4: Add Chicken and Broccoli

  • To the skillet, add the cubed chicken and broccoli florets. Cook until the chicken is no longer pink, about 5-7 minutes. Ensure the broccoli is bright green but still crisp.

Step 5: Make the Cheese Sauce

  • In a separate bowl, whisk together the whole milk, chicken stock, Dijon mustard, nutmeg, and black pepper. Pour the mixture over the chicken and vegetables. Stir in the cooked pasta.

Step 6: Cheese it Up

  • Add half of the cheddar and all of the Parmesan into the mixture. Stir until the cheese is melted and everything is combined.

Step 7: Bake It

  • Sprinkle the remaining cheddar on top. Transfer the skillet to the preheated oven and bake uncovered for approximately 25-30 minutes or until the top is golden and bubbly.

Step 8: Serve and Enjoy

  • Remove from the oven and allow it to cool for a few minutes. Dig into this delicious casserole with your favorite sides!

Notes

  • Use Fresh Ingredients: Fresh broccoli and high-quality cheese make a big difference in flavor.
  • Don’t Overcook the Pasta: You want it al dente to avoid mushy noodles after baking.
  • Experiment with Cheese: Feel free to mix in other cheeses like mozzarella or gouda for a different flavor profile.
  • Make it Ahead: You can assemble the casserole a day in advance. Just cover it and refrigerate until you’re ready to bake.
  • Leftovers Are Gold: This casserole stores wonderfully, making it perfect for meal prep.