How do I make zucchini cheddar chicken noodle casserole from scratch?

To make zucchini cheddar chicken noodle casserole, start by cooking egg noodles according to package instructions and draining them. Meanwhile, sauté diced zucchini and cooked, shredded chicken in a pan with a little oil until the zucchini is tender. In a mixing bowl, combine cooked noodles, chicken, zucchini, shredded cheddar cheese, cream of chicken soup (or a homemade sauce), and seasoning like garlic powder, salt, and pepper. Transfer the mixture to a baking dish, top with extra cheddar cheese and breadcrumbs if desired, then bake at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.

Can I use fresh zucchini or should I use frozen for this casserole?

Fresh zucchini works best for this casserole because it has a firmer texture and fresher flavor. When using fresh zucchini, slice or dice it and sauté briefly to remove excess moisture before combining it with the other ingredients. If you use frozen zucchini, be sure to thaw it completely and squeeze out any excess water to prevent the casserole from becoming watery. Fresh zucchini also browns better during baking, adding to the overall taste and texture.

What are some good substitutions for cheddar cheese in zucchini chicken casseroles?

If you prefer a different flavor or dietary option, you can substitute cheddar cheese with mozzarella for a milder, creamy taste, or Monterey Jack for a bit of spice. For a sharper flavor, try gouda or aged provolone. If you need a dairy-free option, nutritional yeast or vegan cheddar-style shreds work well. Just keep in mind the melting properties of the cheese you choose to keep the casserole creamy and cohesive.

How can I make my zucchini cheddar chicken noodle casserole healthier?

To make this casserole healthier, use whole wheat or chickpea pasta for added fiber and nutrients. Opt for low-fat or reduced-fat cheddar cheese and use Greek yogurt or a homemade sauce with broth instead of cream of chicken soup to reduce calories and saturated fat. Adding more vegetables like bell peppers or spinach can boost vitamin content, and choosing skinless chicken breast keeps the protein lean. Finally, minimize added salt and use herbs and spices for flavor.

Can I prepare zucchini cheddar chicken noodle casserole in advance and reheat it later?

Yes, this casserole can be made ahead of time. Prepare the casserole as usual but bake it for about 15 minutes less than recommended. Allow it to cool completely, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, reheat in the oven at 350°F (175°C) until hot and bubbly, usually 20-30 minutes from refrigerated or 40-50 minutes from frozen. This way, the flavors meld nicely without losing texture.

Zucchini Cheddar Chicken Noodle Casserole: 30 Minute Comfort

Name: Zucchini Cheddar Chicken Noodle Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 4 Tbsp salted butter, divided; 340 g (¾ lb) chicken breast or thigh, diced; 1 medium yellow onion, diced; 1 tsp garlic powder (or 2 cloves fresh garlic, minced); 2 green onions, sliced; 2 Tbsp fresh thyme, chopped; 1 tsp paprika; ½ tsp cayenne pepper (adjust to taste); 2 cups (≈480 ml) broth water or bone broth; 1 ½ cups (≈360 ml) whole milk; 1 lb (≈450 g) short-cut pasta (rotini works well); 2 medium zucchinis, diced; ⅓ cup (≈35 g) grated Parmesan cheese; 1 ½ cups (≈170 g) shredded cheese blend (cheddar & Colby-Jack); Salt and freshly ground black pepper, to taste

Description

🥒 This casserole blends tender chicken, zucchini, and cheesy pasta for a hearty, comforting meal.
🍗 Ready in under an hour, it’s perfect for feeding a crowd with minimal effort.

Ingredients

Scale

4 Tbsp salted butter, divided

340 g (¾ lb) chicken breast or thigh, diced

1 medium yellow onion, diced

1 tsp garlic powder (or 2 cloves fresh garlic, minced)

2 green onions, sliced

2 Tbsp fresh thyme, chopped

1 tsp paprika

½ tsp cayenne pepper (adjust to taste)

2 cups (≈480 ml) broth water or bone broth

1 ½ cups (≈360 ml) whole milk

1 lb (≈450 g) short-cut pasta (rotini works well)

2 medium zucchinis, diced

⅓ cup (≈35 g) grated Parmesan cheese

1 ½ cups (≈170 g) shredded cheese blend (cheddar & Colby-Jack)

Salt and freshly ground black pepper, to taste

Instructions

1-First Step: Preheat your oven to 220 °C (425 °F) and prepare all ingredients by dicing the chicken, onion, and zucchinis, slicing green onions, and chopping thyme.

2-Second Step: Sauté chicken: Melt 2 Tbsp butter in a large pot over medium heat. Add the onion, diced chicken, a pinch of salt and pepper; cook about 5 minutes until the chicken begins to brown.

3-Third Step: Build flavor: Add the remaining 2 Tbsp butter, sliced green onions, chopped thyme, paprika, garlic powder, and cayenne. Cook 2 3 minutes, stirring, until fragrant and lightly golden.

4-Fourth Step: Create sauce and cook pasta: Pour in the broth and milk; bring to a gentle boil. Stir in the pasta, diced zucchini, and season with salt and pepper. Cook, stirring frequently, about 8 minutes or until the pasta is al dente (add an extra ½ 1 cup liquid if the mixture looks dry).

5-Fifth Step: Combine: Remove the pot from the heat. Mix in the grated Parmesan and 1 cup of the shredded cheese blend.

6-Sixth Step: Bake: Transfer the mixture to an oven-safe dish. Sprinkle the remaining shredded cheese over the top. Bake for 20 minutes, or until the cheese is melted, bubbly, and lightly browned.

7-Seventh Step: Serve: Let it cool for a bit, then garnish with extra thyme leaves or fresh basil if you like.

Notes

🦴 Use bone broth instead of water for extra protein and richer flavor.
🧀 Stir in the cheese blend off the heat so it melts smoothly without becoming grainy.
🌶️ Adjust the cayenne to your heat preference; reduce for a milder dish or increase for more spice.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 550

Keywords: zucchini casserole, chicken noodle, comfort food, cheesy bake