Description
A comforting and flavorful Zucchini Cheddar Chicken Noodle Casserole that combines tender chicken, zucchini, and short cut pasta in a creamy, cheesy sauce, finished with a golden baked top for a hearty weeknight dinner.
Ingredients
Chicken and Vegetables
- 4 tablespoons salted butter
- 3/4 pound boneless chicken breasts, cut into cubes
- 1 yellow onion, chopped
- 2 green onions, sliced
- 2 tablespoons fresh thyme leaves
- 2 zucchini or yellow summer squash, sliced
- fresh basil, for serving
Seasonings and Spices
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, to taste
- salt and black pepper, to taste
Liquids
- 2 cups broth or water
- 1 1/2 cups whole milk
Cheeses
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded colby jack or cheddar cheese
Pasta
- 1 pound short cut pasta
Instructions
- Preheat oven: Preheat your oven to 425°F to prepare for baking the casserole later.
- Sauté aromatics and chicken: Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped yellow onion and cubed chicken, seasoning with salt and pepper. Cook while stirring to combine flavors.
- Add seasoning and cook: To the pot, add the remaining 2 tablespoons of butter, sliced green onions, fresh thyme leaves, paprika, garlic powder, and cayenne pepper. Continue cooking until the mixture is golden and toasted, about 2-3 minutes.
- Add liquids and pasta: Pour in the broth and milk, bringing the mixture to a gentle boil over medium heat. Stir in the short cut pasta and sliced zucchini, season again with salt and pepper. Cook, stirring frequently until the pasta is al dente and most of the liquid is absorbed, about 8 minutes.
- Incorporate cheese: Stir in the grated Parmesan cheese and 1 cup of shredded cheddar or colby jack cheese until melted and well combined.
- Prepare for baking: Transfer the mixture to an oven-safe casserole dish if not already in one. Evenly scatter the remaining 1/2 cup shredded cheese on top of the casserole.
- Bake the casserole: Bake in the preheated oven for 20 minutes, or until the cheese on top is melted and beginning to brown.
- Serve: Remove from oven and serve warm, garnished with additional fresh thyme and basil for a burst of freshness.
Notes
- You can substitute the broth with water, but broth adds more flavor.
- Adjust cayenne pepper to your preferred spice level.
- Use whole milk for creaminess; for a lighter version, substitute with low-fat milk.
- Short cut pasta varieties like macaroni or penne work best for this recipe.
- Make sure to transfer to an oven-safe dish before baking if your cooking pot is not oven-proof.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American