Baked Broccoli Cheddar Chicken Noodle Casserole
Servings: 6
Calories: 412kcal
Baked Broccoli Cheddar Chicken Noodle Casserole
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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.
Nutrition
Calories: 412kcal | Carbohydrates: 49g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 817mg | Potassium: 664mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2204IU | Vitamin C: 43mg | Calcium: 90mg | Iron: 2mg