Chicken and Broccoli Cheddar Pasta Bake
Ingredients:
2 cups cooked chicken, shredded or diced
3 cups broccoli florets, steamed or blanched
12 oz pasta (penne, rotini, or elbow macaroni)
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil (for greasing the baking dish)
Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Cook the Pasta: Cook the pasta according to the package instructions, then drain and set aside.
Prepare the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Assemble the Bake: Add the cooked chicken, steamed broccoli, and drained pasta into the bowl with the sauce. Stir until all the ingredients are evenly coated.
Add the Cheese: Stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of Parmesan cheese, mixing until well combined.
Transfer to the Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly.
Top with More Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with extra Parmesan or fresh parsley if desired.
Cooking Time: 30-35 minutes
Servings: 6
Calories: ~400 per serving