Zucchini Cheddar Chicken Noodle Casserole

Why You’ll Love This Recipe

This casserole is rich, creamy, and comforting with layers of flavor from the juicy chicken, melty cheese, and fragrant herbs. The zucchini and green onions add a hint of freshness and crunch, while the paprika and cayenne pepper give it a little kick. Whether you’re making it for a cozy dinner or meal prepping for the week, this dish is quick, satisfying, and guaranteed to please even the pickiest eaters.

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, to taste
• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with nonstick spray.
2. In a large pot, bring salted water to a boil. Cook the short-cut pasta according to the package instructions until al dente. Drain and set aside.
3. While the pasta is cooking, heat the butter in a large skillet over medium heat. Add the cubed chicken and season with salt, black pepper, garlic powder, paprika, and cayenne pepper. Cook until the chicken is browned on all sides and fully cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook for 2-3 minutes, until softened. Add the sliced zucchini (or yellow summer squash) and cook for another 3-4 minutes until tender. Stir in the green onions and fresh thyme leaves, cooking for another minute.
5. Add the chicken back into the skillet with the vegetable mixture, and pour in the broth or water and whole milk. Stir to combine and bring to a simmer for 2-3 minutes, allowing the sauce to thicken slightly.
6. In a large mixing bowl, combine the cooked pasta with the chicken and vegetable mixture. Add the grated Parmesan and shredded colby jack or cheddar cheese, and stir until everything is well coated.
7. Transfer the pasta mixture into the prepared baking dish. Top with a little extra shredded cheese if desired, and bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.
8. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Option: Replace the chicken with additional vegetables like mushrooms, bell peppers, or spinach for a vegetarian twist.
• Spicy Version: For more heat, increase the amount of cayenne pepper or add a diced jalapeño to the casserole mixture.
• Cheese Variations: Feel free to use different cheeses like mozzarella, Monterey Jack, or a blend of cheeses to suit your preferences.
• Pasta Options: You can use any type of short-cut pasta like penne, rigatoni, or fusilli instead of the one called for in the recipe.

Storage/Reheating

• Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes, or in the microwave in 1-minute intervals until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, cover it tightly, and store it in the refrigerator. Bake it the next day as directed, adding a few extra minutes to the cook time if needed.

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts if you prefer. Just be sure to cook them thoroughly, as thighs may take a bit longer than breasts.

Can I use almond milk instead of whole milk?

Yes, you can use almond milk or any other plant-based milk. However, keep in mind that using a non-dairy milk may slightly alter the flavor and creaminess of the casserole.

How do I know when the casserole is done?

The casserole is done when the top is golden and bubbly, and the cheese has melted throughout. If you’re unsure, you can use a thermometer to check the internal temperature; it should be at least 165°F (74°C).

Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Assemble it in a freezer-safe dish, cover it tightly, and freeze for up to 3 months. To bake, let it thaw in the refrigerator overnight and then bake as directed.

Can I add other vegetables to the casserole?

Absolutely! You can add vegetables like spinach, bell peppers, or peas. Just make sure to adjust cooking times for any veggies that need extra time to soften.

Can I use dried thyme instead of fresh thyme?

Yes, you can substitute dried thyme for fresh thyme. Use about 1 teaspoon of dried thyme in place of the 2 tablespoons of fresh thyme.

What type of pasta works best for this casserole?

Short-cut pasta like penne, fusilli, rotini, or elbow macaroni works best for this casserole because it holds the sauce and cheese well.

How can I make this recipe spicier?

To add more spice, increase the cayenne pepper or add diced jalapeños or red pepper flakes for extra heat.

Can I make this casserole without cheese?

Yes, if you want a dairy-free version, you can omit the cheese and substitute with a dairy-free cheese or skip it entirely for a lighter dish.

Conclusion

Zucchini Cheddar Chicken Noodle Casserole is a comforting and satisfying dish that combines juicy chicken, creamy cheese, and fresh zucchini in a delicious, hearty casserole. It’s a great option for a weeknight dinner or meal prep. With its rich flavors and cheesy topping, this casserole will quickly become a family favorite!

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