Chicken Broccoli Pasta Bake
A comforting one-dish meal combining tender chicken, pasta, and broccoli, topped with creamy sauce and bubbly cheese, perfect for family dinners and gatherings.
Ingrédients
Main Ingredients
- 2 cups cooked pasta (penne or fusilli) Cook according to package instructions, aim for al dente.
- 1 cup cooked chicken, shredded Pre-cook the chicken if not already cooked.
- 2 cups broccoli florets Blanch in boiling water for 2-3 minutes before adding.
- 1 cup cream of mushroom soup For a dairy-free option, substitute with dairy-free soup.
- 1 cup shredded cheese (cheddar or mozzarella) Any good melting cheese works.
- 1/2 cup milk Can be substituted with non-dairy milk.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste Adjust seasoning according to preference.
Instructions
Preparation
- Gather all your ingredients together.
- Cook your pasta according to the package instructions until al dente.
- If your chicken isn’t already cooked, poach or grill it, then shred into bite-sized pieces.
- Blanch the broccoli florets in boiling water for 2-3 minutes until bright green, then drain.
Mix and Bake
- In a large bowl, combine the cooked pasta, shredded chicken, blanched broccoli, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased baking dish and distribute evenly.
- Sprinkle shredded cheese generously on top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until cheese is melted and bubbly.
Serving
- Allow cooling for a few minutes after baking, then serve hot.
Notes
For variations, use gluten-free pasta, add spices, or top with fresh herbs. Best served with garlic bread or a garden salad. Can be prepared ahead of time and stored in the fridge for up to three days.