Ingredients
Scale
- 1 lb Rotini or Penne pasta
- 2 cups cooked chicken breast, shredded
- 1 lb lean ground beef, browned and drained
- 3 cups fresh broccoli florets, chopped
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup buttery cracker crumbs (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and grease a large 9×13 inch baking dish with non-stick spray. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the package directions suggest. This ensures the pasta stays firm during the baking process. In the last 2 minutes of boiling the pasta, toss the broccoli florets into the same pot to blanch them. Drain the pasta and broccoli together and set them aside.
- In a very large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, sour cream, garlic powder, and onion powder. Stir in the shredded chicken and the browned ground beef. Add 2 cups of the cheddar cheese and the mozzarella cheese. Gently fold in the cooked pasta and broccoli until everything is evenly coated in the creamy sauce. Taste the mixture and add salt and pepper as needed.
- Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the buttery cracker crumbs. Bake for 25 to 30 minutes, or until the cheese is bubbly and the cracker topping is golden brown. Remove from the oven and let it sit for 5 minutes before serving. Scoop generous portions onto plates and enjoy while hot.
- Cook Time: 50 minutes