Zucchini Cheddar Chicken Noodle Casserole

There’s something truly heartwarming about a dish like Zucchini Cheddar Chicken Noodle Casserole. I remember the first time I made it for my family; the kitchen was filled with the aroma of melting cheese and sautéed onions. As the casserole baked, I could hardly wait to dig in. This recipe quickly became a go-to, especially on those chilly fall evenings when all I wanted was something cozy to bring us together at the dinner table. Whether it’s a casual weeknight meal or a special gathering, this casserole never fails to impress. It’s a dish that brings smiles and warmth, and it just feels good to serve something so delicious. I love how the combination of zucchini and cheddar pairs so well with tender chicken and pasta, creating a symphony of flavors that is both comforting and satisfying. From the first bite to the last, it reminds me of home and family, making every meal feel like a celebration.

Ingredients Overview for Zucchini Cheddar Chicken Noodle Casserole

The ingredients in this Zucchini Cheddar Chicken Noodle Casserole are truly what make it shine. Each component plays a vital role, creating a wonderful harmony of flavors and textures. The key players here are the chicken, zucchini, and cheddar cheese, which together create a comforting and nourishing dish that’s perfect for any occasion.

• 4 tablespoons salted butter: This adds richness and helps in sautéing the vegetables to perfection.
• 3/4 pound boneless chicken breasts, cut into cubes: A lean source of protein that keeps the dish hearty.
• 1 yellow onion, chopped: Brings sweetness and depth of flavor.
• 1 teaspoon garlic powder: Adds an aromatic touch without overpowering the dish.
• Salt and black pepper: Essential seasonings that elevate the overall taste.
• 2 green onions, sliced: Offers a fresh crunch and bright flavor.
• 2 tablespoons fresh thyme leaves: Imparts a pleasant herbal note.
• 1 teaspoon paprika: Adds a subtle smokiness and color.
• 1/2 teaspoon cayenne pepper, to taste: Introduces a hint of heat.
• 2 cups broth or water: Provides the necessary liquid for cooking the pasta.
• 1 1/2 cups whole milk: Creates a creamy sauce that binds everything together.
• 1 pound short cut pasta: The base of the casserole, absorbing all the delicious flavors.
• 2 zucchini or yellow summer squash, sliced: Adds nutrition and a slight crunch.
• 1/3 cup grated Parmesan cheese: Enhances the flavor with its salty and nutty characteristics.
• 1 1/2 cups shredded colby jack or cheddar cheese: The star of the show, melting beautifully to create a creamy topping.
• Fresh basil, for serving: A fresh garnish that adds a pop of color and flavor.

The Method for Zucchini Cheddar Chicken Noodle Casserole

Making the Zucchini Cheddar Chicken Noodle Casserole is a delightful process that fills your home with wonderful aromas. It’s all about layering flavors and textures, and trust me, every step is worth it. Let’s dive into the method!

1. Preheat the oven to 425°F. This initial step is crucial as it sets the stage for the perfect bake. A hot oven will give the cheese that beautiful golden crust we all love.

2. Melt 2 tablespoons of butter in a large pot over medium heat. As it melts, it should start to bubble slightly. Once melted, add the onion and chicken, seasoning with salt and pepper. The onions will become translucent and fragrant.

3. Next, add 2 tablespoons of butter, along with green onions, thyme, paprika, garlic powder, and cayenne. Stir everything together and cook until the mixture is golden and aromatic, about 2 to 3 minutes. This step is vital for building flavor!

4. Now, add the broth and milk. Stir to combine and bring the mixture to a gentle boil over medium heat. This is where the magic happens, as the flavors meld together beautifully. Once boiling, add the pasta and zucchini, and season with salt and pepper once more.

5. Stir frequently until the pasta is al dente and the broth has been absorbed, which should take about 8 minutes. The sauce will thicken up nicely, and you want to keep an eye on the texture.

6. Now, stir in the parmesan and 1 cup of shredded cheese. This is where you’ll see the dish come together; it will become gooey and delicious. If needed, transfer everything to an oven-safe casserole dish.

7. Scatter the remaining cheese over the top of the casserole, creating a wonderful blanket of cheesy goodness. This will melt and bubble beautifully in the oven.

8. Bake for 20 minutes, until the cheese is melted and starting to brown. Your kitchen will start to smell divine, and you’ll be counting the minutes until you can dig in!

9. Finally, serve warm, garnished with additional thyme and fresh basil. Each bite will be a comforting mix of flavors and textures, and I promise you will be going back for seconds!

Making Adjustments

This Zucchini Cheddar Chicken Noodle Casserole offers plenty of opportunities for customization. Whether you’re looking to change the flavor profile or cater to dietary preferences, here are some suggestions!

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: This casserole can be frozen before baking. Just cover it tightly with foil and keep it in the freezer for up to 2 months. Thaw in the fridge overnight before baking.
• Pairing: Consider serving this casserole with a side salad for a refreshing contrast to the rich flavors. A simple vinaigrette works well.
• Substitutions: You can use ground turkey instead of chicken for a leaner option. It will still provide great flavor!
• Vegetarian Option: Swap the chicken for more vegetables or beans to make a delicious vegetarian version.

Perfect Matches for Zucchini Cheddar Chicken Noodle Casserole

This Zucchini Cheddar Chicken Noodle Casserole is not only a delightful dish on its own but also pairs wonderfully with a variety of sides and occasions. Here are some ideas:

• Seasonal Salads: A light arugula salad with lemon vinaigrette complements the richness of the casserole beautifully.
• Family Gatherings: This dish is ideal for holidays and family reunions. It’s easy to make in large quantities and will please a crowd.
• Comfort Food Nights: Perfect for cozy evenings at home when you want something hearty and filling.
• Freezing for Later: Make a double batch and freeze one for those days when you just don’t feel like cooking.
• Special Occasions: Serve this at potlucks or casual dinner parties; it’s always a hit!

FAQ

Conclusion

The Zucchini Cheddar Chicken Noodle Casserole is truly a comforting dish that brings everyone together. Its creamy, cheesy goodness combined with tender chicken and fresh zucchini creates a meal that is both satisfying and wholesome. I encourage you to try making this delightful casserole at home. It’s an easy recipe that is sure to become a family favorite, providing warmth and joy at your dinner table!

Zucchini Cheddar Chicken Noodle Casserole

The ultimate comfort food, Zucchini Cheddar Chicken Noodle Casserole combines tender chicken, creamy cheese, and fresh zucchini in a satisfying dish. It's the perfect easy weeknight dinner that will have everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons salted butter
• 3/4 pound boneless chicken breasts
• 1 yellow onion
• 1 teaspoon garlic powder
• salt and black pepper
• 2 green onions
• 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

Equipment

• Oven
• Wooden Spoon
• Grater
• Baking Sheet
• Chef's Knife
• Large Pot

Method

 

1. 1. Preheat the oven to 425°F.
2. 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. 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. 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. 5. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil.

Notes

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: This casserole can be frozen before baking. Just cover it tightly with foil and keep it in the freezer for up to 2 months. Thaw in the fridge overnight before baking.
• Pairing: Consider serving this casserole with a side salad for a refreshing contrast to the rich flavors. A simple vinaigrette works well.
• Substitutions: You can use ground turkey instead of chicken for a leaner option. It will still provide great flavor!
• Vegetarian Option: Swap the chicken for more vegetables or beans to make a delicious vegetarian version.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.