Description
A creamy and comforting casserole featuring tender chicken, fresh broccoli, and pasta, all baked together with a cheesy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups broccoli florets, steamed
- 8 oz pasta (penne or rotini works best)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions, drain, and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, and milk. Mix until smooth.
- Add the cooked chicken, steamed broccoli, and cooked pasta to the bowl, stirring gently to combine.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Drizzle olive oil over the top and bake for 25-30 minutes, or until the casserole is bubbly and golden on top.
- Let the casserole cool for a few minutes before serving.
Notes
- You can use cooked rotisserie chicken to save time.
- If you prefer a crunchy topping, sprinkle some breadcrumbs or crushed crackers on top before baking.
- This dish can be made ahead of time and refrigerated. Just bake it when you’re ready to serve.