Zucchini Cheddar Chicken Noodle Casserole

Author: Tieghan Gerard

Prep Time25minutes minutes

Cook Time30minutes minutes

Total Time55minutes minutes

Servings: 6

Calories Per Serving: 550 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Zucchini Cheddar Chicken Noodle Casserole. A one-pot summer casserole that’s just like something you might have grown up with – only made a little fresher and just as comforting. Chicken with rotini noodles, zucchini, and lots of sharp cheddar cheese all cooked together, then baked until bubbling and golden. For me, this dish brings back memories of the chicken noodle casserole my dad used to make for my brothers and me. His version was classic—Campbell’s condensed soups, cubed white bread, chicken, and a crunchy topping of crushed cornflakes. I’m pretty sure it came from the back of the soup can, but it was one of those meals that just worked. We all loved it.

Ingredients

• ▢4 tablespoons salted butter

• ▢3/4 pound boneless chicken breasts, cut into cubes

• ▢1 yellow onion, chopped

• ▢1 teaspoon garlic powder

• ▢salt and black pepper

• ▢2 green onions, sliced

• ▢2 tablespoons fresh thyme leaves

• ▢1 teaspoon paprika

• ▢1/2 teaspoon cayenne pepper, to taste

• ▢2 cups broth or water

• ▢1 1/2 cups whole milk

• ▢1 pound short cut pasta

• ▢2 zucchini or yellow summer squash, sliced

• ▢1/3 cup grated Parmesan cheese

• ▢1 1/2 cups shredded colby jack or cheddar cheese

• ▢fresh basil, for serving Instructions

  • 1. Preheat the oven to 425°F. 

    
    

  • 2. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, the chicken, and season with salt and pepper. Add 2 tablespoons of butter, the green onions, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.

    
    

  • 3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and zucchini, and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8 minutes. 

    
    

  • 4. Stir in the parmesan and 1 cup of shredded cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over the top of the casserole. 

    
    

  • 5. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil. 
    

    

    Steps

    Step 1: Cook the chicken

    In a large, deep skillet, melt a couple tablespoons of salted butter over medium heat. Add the onion, chicken, and a generous pinch of salt and pepper. Cook until the chicken is just beginning to brown, about 5 minutes.

    Stir in the green onions, fresh thyme, paprika, and a pinch of cayenne. Use the cayenne to your taste—just a little for mild heat or more for a subtle kick.

    Step 2: Mix in the milk and pasta

    Add the water or broth (bone broth is great if you want extra protein!), followed by the whole milk. Bring the liquids to a gentle simmer.

    Stir in your favorite pasta—I used rotini, which holds up nicely in casseroles. Mix in the zucchini and season with salt and pepper. Simmer for about 8 minutes, just until the noodles are al dente but still have a bite. Step 3: Add the cheese

    Remove the pan from the heat. Stir in the parmesan and about 1 cup of shredded cheddar.
    

    Step 4: Bake

    If your skillet isn’t oven-safe, transfer everything to a casserole dish.

    Top with the remaining cheddar cheese. Bake until the cheese is melty and bubbling, and some of the noodles are a little crispy on top—this is the best part!

    Serve warm with flaky sea salt and fresh basil leaves.

    This dish brings back all the best memories from when I was a kid, huddled around the kitchen counter, eating chicken noodle casserole with my brothers. Only this version is a little lighter and even more delicious!
    

    

    

    

    Recipe from Half-Baked Harvest

Visit Half-Baked Harvest