Broccoli Cheddar Chicken and Noodle Casserole

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Broccoli Cheddar Chicken and Noodle Casserole

It’s hard to beat this one pot broccoli cheddar chicken casserole, this autumnal dish combines chicken, pasta, and broccoli with in a herby, cheesy sauce. Ready in under an hour! The perfect dish to enjoy with the change in weather.

Total time: 45 mins

Serves 6

Ingredients

  • 1 tbsp The Good Grocer Collection Extra Virgin Olive Oil
  • 1 brown onion, chopped
  • 2 carrots, chopped
  • 350g chicken breast, cut into cubes
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 2 tbsp salted butter
  • 2 tbsp fresh thyme leaves
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper, to taste
  • 2 cups chicken stock
  • 1 1/2 cups milk
  • 450g  short cut pasta like spirals or penne
  • 3 cups broccoli florets, roughly chopped
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 cups shredded cheddar cheese

        Method

        1. Preheat the oven to 200° C.
        2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.
        3. Add the stock and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes.
        4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over 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.

         

        Recipe by Half Baked Harvest