This baked broccoli cheddar chicken noodle casserole is a family favorite easy dinner made in one pot! It's full of tender chicken, broccoli and is smothered in a creamy sauce of cream cheese and cheddar. It's the ultimate comfort food you can make on a busy weeknight.
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Looking for a chicken casserole that doesn't use a can of cream of chicken soup? If so, then you'll love this broccoli cheddar chicken noodle casserole. It may be made with simple ingredients you probably already have in your fridge and pantry, but the flavor is nothing but simple!
This broccoli cheddar chicken dish is based on my Panera Bread Broccoli Mac and Cheese. It's one of our favorite recipes. So why not add some chicken and make it even better!
The beauty of this casserole is that you can make it with fresh chicken or some precooked rotisserie chicken if you're rushed. I can't tell you how many times rotisserie chicken has saved us from an expensive trip through the fast food line.
The next time you need an easy recipe the whole family will love, give this baked broccoli cheddar chicken noodle casserole a try! I'm sure it will become your new favorite thing to make when you need an easy meal on a cold winter night!
Try my Crockpot Chicken and Broccoli Casserole next!
Ingredients
This is an overview of the recipe. Scroll to the bottom of the post for exact amounts and a printable recipe card.
Butter - or olive oil, non-stick cooking spray.
Chicken - I used boneless, skinless chicken breasts, but you might like thighs. If you want to save time, skip the fresh chicken and use some cooked rotisserie chicken that's been diced or shredded.
Chicken broth - I always choose low sodium. Bone broth, chicken stock that is store bought or homemade works too.
Milk - we like whole milk best, but 2% is also good. Use what you like or have on hand. Half and half is also good and creamy.
Shredded carrots - I like to use bagged shredded carrots for convenience, but chopped can work too.
Garlic powder, onion powder, paprika, cayenne pepper, salt and black pepper.
Fresh thyme - a pinch of dried thyme or rubbed sage also works.
Pasta - I used medium pasta shells. Any short shape pasta will work.
Fresh broccoli florets - frozen broccoli can be subbed.
Cream cheese - I don't use low fat cream cheese, but it can be used with good results.
Sharp cheddar cheese - packs the most cheddar flavor, but any good melting cheese like a combination of mozzarella cheese and parmesan cheese.
Ritz crackers - this is a nice, cozy touch, that adds an extra buttery flavor and a little crunch. It's optional. Fresh breadcrumbs, seasoned breadcrumbs, panko bread crumbs, or some other buttery crackers can be used instead, Club crackers come to mind.
Directions
1) Preheat your oven to 350 degrees F.
2) Cut chicken into bite sized pieces. Season with salt and black pepper.
3) In a Dutch oven or a deep, ovenproof skillet, melt 2 tablespoons butter over medium heat. Add the chicken pieces and cook until browned, about 5 minutes. Remove to a plate and keep warm.
4) In the same skillet, add chicken broth, milk, shredded carrots, garlic powder, onion powder, paprika, cayenne pepper, fresh thyme leaves, salt, black pepper, and pasta. Bring to a low boil while stirring to combine. Cover, reduce heat and cook for about 4 minutes. Add the chopped broccoli then cook uncovered for another 4 minutes or until pasta is al dente.
5) Add the cream cheese and sharp cheddar cheese and gently stir to make a creamy cheese sauce. Add the cooked chicken pieces back into the pan and stir to combine.
6) Crush one sleeve (about 25-30) Ritz crackers. I use a ziplock bag and crush them with my hands. Mix the crushed crackers with 2 tablespoons melted butter. Top the casserole and bake for 15 minutes, or until the top is lightly golden brown.
Tips
If you don't have an oven-safe skillet or Dutch oven, you can transfer the pasta mixture to a well greased casserole dish.
Use other fresh vegetables you might have on hand like cauliflower florets, chopped or sliced bell peppers, onions.
Ground meats can be subbed for the chicken.
Use shredded rotisserie chicken instead of fresh chicken breasts to speed up the cooking process.
If you like crisp broccoli, mix it in when you add the chicken back in, then top with crackers and bake.
How to store
Store any leftovers tightly covered in the refrigerator or in an airtight container for three or four days.
Reheat in the microwave at 50% power until hot.
Freeze in freezer safe containers for longer storage. Thaw overnight in the refrigerator and reheat in the microwave.
More easy chicken dinner recipes
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Baked Broccoli Cheddar Chicken Noodle Casserole
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 4 tablespoon butter divided use
- 3 cups chicken broth low sodium
- ¾ cups milk whole or 2%
- ½ cup shredded carrots or chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper or to taste
- 3 sprigs fresh thyme leaves pulled from stems
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 12 oz medium shells uncooked, about 4 level cups
- 3 cups broccoli florets
- cream cheese softened
- sharp cheddar cheese shredded
- Ritz crackers crushed
Instructions
- Preheat your oven to 350 degrees F.
- Cut chicken into bite sized pieces. Season with salt and black pepper.
- In a Dutch oven or a deep, ovenproof skillet, melt 2 tablespoons butter over medium heat. Add the chicken pieces and cook until browned, about 5 minutes. Remove to a plate and keep warm.
- In the same skillet, add chicken broth, milk, shredded carrots, garlic powder, onion powder, paprika, cayenne pepper, fresh thyme leaves, salt, black pepper, and pasta. Bring to a low boil while stirring to combine. Cover, reduce heat and cook for about 4 minutes. Add the chopped broccoli then cook uncovered for another 4 minutes or until pasta is al dente.
- Add the cream cheese and sharp cheddar cheese and gently stir to make a creamy cheese sauce. Add the cooked chicken pieces back into the pan and stir to combine.
- Crush one sleeve (about 25-20) Ritz crackers. I use a ziplock bag and crush them with my hands. Mix the crushed crackers with 2 tablespoons melted butter. Top the casserole and bake for 15 minutes, or until the top is lightly golden brown.
Notes
- If you don't have an oven-safe skillet or Dutch oven, you can transfer the pasta mixture to a well greased casserole dish.
- Use other fresh vegetables you might have on hand like cauliflower florets, chopped or sliced bell peppers, onions.
- Ground meats can be subbed for the chicken.
- Use shredded rotisserie chicken instead of fresh chicken breasts to speed up the cooking process.
- If you like crisp broccoli, add it when you return the chicken to the pan.
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