Ingredients
Scale
- 16 oz Box of Penne or Rotini pasta
- 3 cups Cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 2 cups Fresh broccoli florets, chopped small
- 1 can (10.5 oz) Condensed cream of chicken soup
- 1 can (10.5 oz) Condensed cream of mushroom soup
- 1 cup Sour cream
- 1/2 cup Whole milk
- 4 cups Sharp cheddar cheese, shredded (divided)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Panko breadcrumbs (for the topping)
- 2 tablespoons Butter, melted
Instructions
- Preheat your oven to 375°F (190°C) if you are baking immediately. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but stop 2 minutes early so the noodles are “al dente.” They will finish softening in the oven. During the last 3 minutes of boiling the pasta, toss the broccoli florets into the water to blanch them. Drain the pasta and broccoli together and set aside.
- In a very large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in 3 cups of the shredded cheddar cheese and the cooked chicken. Add the drained pasta and broccoli to the bowl. Fold everything together gently until the sauce coats every piece of pasta evenly.
- Grease a 9×13 inch baking dish with non-stick spray or butter. Pour the mixture into the dish and spread it out evenly. Sprinkle the remaining 1 cup of cheese over the top. In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle them over the cheese. Bake for 30 to 35 minutes until the sauce is bubbling and the topping is golden brown. If you prepared this ahead of time, cover it with foil and refrigerate; when ready to eat, bake for 45 minutes at 375°F.
- Cook Time: 55 minutes