Broccoli Cheddar Chicken and Noodle Casserole

It was very yummy, but we'll leave out the cayenne pepper next time...

So good! I was skeptical of the carrots, but they really just melted away, basically. I did chop them pretty finely, though. I think cooking everything in one dish was such a good way to meld the flavors. And it made fewer dishes! I also added a bit more cheese on top than the recipe called for, because I wanted to ensure I got that crispy, crunchy broiled top. I'd definitely make this again.

I can't even write a review as I changed the recipe so much 🙄 it was average Maybe 5/10

I added a can of cream of chicken soup and doubled the recipe for 4 people we had about two servings to have leftovers

Very tasty, easy, and seasoned to my preference . 1/2 the amount of pasta would improve this dish and give a more even ratio between the veggies, chicken, and pasta.

Adjustments made: no milk on hand, used 6-7 cups chicken broth, used roughly 2 cups cheddar, 1 cup Italian blend cheese, 1/2 lb pasta. Husband and kids approved

Very good. We used 2x chicken. Could also be made without chicken and would be very tasty side. Good made with banza chickpea pasta

Made some adjustments: 2 cups milk, 2.5 chicken broth, and 2 cups cheese. I also drained the excess liquid before I added the cheese. I also used 1.25 lbs shredded chicken I pulled from the freezer and added that at the same time as the cheese. Tasted like a broccoli cheese soup

This was good, but not amazing. Something to make once in awhile. Added extra broth to ensure the noodles would be cooked, but that made it too watery. Perhaps do less noodles next time. Also may enjoy more without the carrots.

Stick with elbows. I used shells and too much pasta. Still tasty. Just added more broth and Milk.