Description
A creamy, cheesy, and comforting baked pasta dish featuring tender chicken, fresh broccoli, and a crunchy onion topping.
Ingredients
Scale
2 1/2 cups diced uncooked chicken
1 teaspoon Italian Seasoning
3/4 teaspoon Garlic Salt
1/4 teaspoon Pepper
2 tablespoons olive oil
2 cups broccoli florets
3 cups dry Rotini
10.5 oz. condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
2 cups sharp white cheddar cheese (shredded)
1 cup regular cheddar (shredded)
1 cup crispy fried onions
Instructions
- Preheat oven to 375 degrees.
- Season chicken with Italian seasoning, garlic salt, and pepper.
- Heat olive oil over medium-high heat and cook chicken for 3 minutes.
- Add broccoli and cook for 3-4 more minutes until chicken is cooked through.
- Boil rotini for 1 minute less than al dente; drain.
- Mix soup, sour cream, milk, and white cheddar into the chicken and broccoli mixture.
- Fold in the cooked pasta and transfer to a greased 9×13 inch casserole dish.
- Top with regular cheddar, cover, and bake for 25 minutes.
- Uncover, top with crispy fried onions, and bake for 8 more minutes.
Notes
- Use fresh broccoli for the best texture.
- Ensure pasta is slightly undercooked before baking to avoid mushiness.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 667 kcal
- Sugar: 4 g
- Sodium: 1155 mg
- Fat: 45 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 31 g