Zucchini Cheddar Chicken Noodle Casserole

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
• 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

Instructions

1. 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. Add 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.