By admin [ad_1]
This post may contain affiliate links, please see our privacy policy for details.
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.
I’ve always had a soft spot for casseroles. There’s something about a bubbly, cheesy, bake-it-all-together dinner that feels like the definition of comfort food. Even in the summer months, a good casserole hits the spot—especially when you want something hearty, homemade, and simple.
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.
Malachi (Kai), who’s two years younger than me, still makes that casserole now and then. It’s nostalgic and familiar. So I shared this version with him, and he loved it. He said, “It’s not like Dad’s—but it’s really good.” And of course, he loved the layer of melted cheese on top.
This recipe is my way of bringing that same feel-good, family-style dinner into the summer months—with a little seasonal twist and a bit more from-scratch goodness.
These are the details
Ingredients
- salted butter
- yellow onions
- chicken
- garlic powder
- green onions
- fresh thyme
- paprika and cayenne pepper
- broth
- whole milk
- short cut pasta – I used rotini
- parmesan cheese
- cheddar cheese and colby jack cheese – I love to use a mix!
Special Tools
Just a deep dish skillet!
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!
Looking for other summer casserole dishes? Here are a few ideas:
Browned Garlic Butter Creamed Corn Cheese Ravioli
Tomato Cheddar Chicken and Rice Bake
One Pan Corn and Zucchini Pesto Orzo Casserole
Cheesy Zucchini Chicken and Rice Bake
One Pot Lemon Butter Ricotta and Zucchini Pasta
Lastly, if you make this Zucchini Cheddar Chicken Noodle Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Zucchini Cheddar Chicken Noodle Casserole
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.
-
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. Then aAdd 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.
[ad_2]