Ingredients
Scale
- 2 lbs cooked rotisserie chicken, shredded
- 16 oz box of rotini or penne pasta, cooked al dente
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream
- 3 cups shredded sharp cheddar cheese, divided
- 2 cups frozen broccoli florets, thawed and drained
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup buttery cracker crumbs (like Ritz)
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. Boil your pasta in salted water for two minutes less than the package directions suggest. Drain the pasta and set it aside.
- In a large mixing bowl, combine the shredded chicken, condensed soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and creamy. Fold in the cooked pasta, thawed broccoli, and 2 cups of the shredded cheddar cheese. Mix gently until every noodle is well-coated.
- Spread the mixture evenly into your prepared baking dish. Use a spatula to smooth the top. Sprinkle the remaining 1 cup of cheddar cheese over the entire surface. In a small bowl, toss the cracker crumbs with the melted butter and sprinkle them evenly over the cheese layer.
- Place the dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the sauce is bubbling around the edges and the cracker topping is golden brown. If the top browns too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop and serve. Garnish with fresh parsley if desired and serve while hot.
- Cook Time: 50 minutes