top of page
  • Writer's pictureSarah Anderson

Broccoli, Cheese, Chicken, and Noodle Casserole

Broccoli, Cheese, Chicken, and Noodle Casserole

This recipe was inspired by Half Baked Harvest's recipe from her website! So delicious!


  • 1 Tbsp. extra-virgin olive oil

  • 1 yellow onion, chopped

  • 2 carrots, chopped

  • 2 lb. chicken breasts, cut into cubes

  • 2 Tbsp. of salted butter

  • 1 tsp. garlic powder

  • salt and pepper to taste

  • 1/2 tsp. thyme

  • 1/4 tsp. cayenne pepper

  • 2 c. reduced sodium chicken broth

  • 1 1/2 cup low fat milk

  • 1 lb. short cut pasta

  • 3 cups of frozen broccoli, roughly chopped (see note)

  • 1/3 c. grated parmesan

  • 1 3/4 c. shredded cheddar

Note: You can use fresh but if you use frozen, thaw and pat dry before hand.


  1. Preheat the oven to 425° F.

  2. Heat olive oil in a large pot over medium heat. Add chopped onion and carrot and cook until fragrant, about 5 minutes.

  3. Stir in the raw chicken cubes and season with salt and pepper. Add the butter, thyme, garlic powder, and cayenne, and cook until golden and toasted, about 3 minutes.

  4. Add broth and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli. Stir frequently until the pasta is al dente and the broth and milk have been absorbed, about 10 minutes.

  5. Mix the cheeses together in a small bowl. Stir in 1 cup of the cheese mixture.

  6. Transfer everything to an oven-safe casserole dish. Add the remaining cheese cheese mixture over top of the casserole.

  7. Bake 20 minutes, until the cheese is melted and beginning to brown.

  8. Serve warm and Enjoy.


This recipe makes about 8 servings. Nutrition is for 1 serving.

Calories: 514

Protein: 40.6 grams

Carbs: 51.4 grams

Fats: 17.5 grams

If you are looking to reduce the amount of fat in this recipe, you can substitute the cheddar for a fat free option.

Don't forget to subscribe and save this recipe for later!


1 view0 comments

Recent Posts

See All
bottom of page