Ingredients
Scale
- 16 oz box of Rotini or Penne pasta
- 3 cups cooked chicken breast, shredded or cubed
- 4 cups fresh broccoli florets
- 3 cups sharp cheddar cheese, shredded (divided)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup whole milk or heavy cream
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Step 1: Preparation Preheat your oven to 375°F (190°C) and lightly grease a large 9×13 inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil. Add the pasta and cook for two minutes less than the package instructions suggest for “al dente.” During the last three 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 large mixing bowl, whisk together the condensed soup, milk, sour cream, garlic powder, onion powder, and black pepper until the mixture is smooth and creamy.
- Step 2: Mixing and Assembly Add the cooked chicken, drained pasta, and blanched broccoli into the large bowl with the sauce. Fold in 2 cups of the shredded cheddar cheese. Stir everything gently until the pasta and chicken are thoroughly coated in the creamy sauce. Transfer the entire mixture into your prepared baking dish, spreading it out into an even layer. In a small bowl, combine the Panko breadcrumbs with the melted butter. Sprinkle the remaining 1 cup of cheese over the top of the casserole, followed by an even layer of the buttery breadcrumbs.
- Step 3: Baking Place the baking dish on the center rack of the oven. Bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cheese and breadcrumb topping has turned a beautiful golden brown. If you want an extra crispy top, turn on the broiler for the last 2 minutes of cooking, but watch it closely to prevent burning. Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop and serve.
- Cook Time: 50 minutes