Ingredients:
12 oz pasta (penne or rotini work well)
2 cups cooked chicken, shredded or cubed
3 cups broccoli florets, lightly steamed
2 cups shredded cheddar cheese (divided)
1 cup shredded mozzarella cheese
1 can (10.5 oz) cream of chicken soup
1 cup milk
½ cup sour cream
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ cup breadcrumbs (optional, for topping)
2 tbsp melted butter (if using breadcrumbs)
Directions:
Preheat
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare Pasta
Cook pasta according to package directions until al dente. Drain and set aside.
Make Sauce
In a large bowl, whisk together cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Stir in 1 ½ cups cheddar and mozzarella.
Assemble Bake
Add cooked pasta, chicken, and broccoli to the sauce. Mix well. Spread evenly into baking dish. Top with remaining cheddar cheese. If using, mix breadcrumbs with melted butter and sprinkle on top.
Bake
Bake uncovered for 25–30 minutes, until hot, bubbly, and golden on top.
Garnish and Serve
Let cool for 5 minutes before serving. Creamy, cheesy, and family-approved!