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Chicken Broccoli Pasta Bake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
12 ounces egg noodles
1 large head of broccoli, about 1 pound of florets
1-1/2 pounds cooked and shredded chicken (can use a rotisserie chicken)
2 cans of cream of chicken soup
2 cups sour cream
2 cups cheddar cheese, freshly shredded
1 cup French fried onions
Preheat oven to 350 degrees. Grease 9x13 inch baking dish.
Cook pasta according to the package directions. Stir occasionally, until pasta is al dente, about 10-12 minutes. Cut the broccoli into bite-size pieces. Add broccoli florets to the pasta, about a minute or two before the pasta is done.When finished cooking, drain well in a colander and run under cold water to stop the cooking process.
Add the chicken, pasta, broccoli, chicken soup, sour cream, and cheddar cheese to the baking dish. Toss and then smooth into an even layer. Bake for 25 minutes, add the crispy fried onions to the top, and bake again for another 10 minutes.
Notes: I recommend shredding your own cheddar since pre-shredded cheddar doesn’t melts that well.
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