Cheddar Chicken Broccoli Pasta Bake
Create a pasta bake the family with love with broccoli florets, shredded chicken, and cheese sauce.
Equipment
- 9"x13" Baking Dish
Ingredients
- 340 g Pasta Shells
- 2 cups Cooked Chicken shredded
- 1½ cup Grated Cheddar Cheese divided
Cheese Sauce
- 284 ml Condensed Cheddar Cheese Soup
- ½ cup Sour Cream
- 1 cup Milk
- 1 tablespoon Dijon Mustard
- ½ teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Dry Oregano
Panko Topping
- ¾ cup Panko Crumbs
- 2 tablespoon Butter melted
- 1 tablespoon Fresh Parsley finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until 1–2 minutes shy of al dente. Drain well and set aside.
- In a large bowl, combine the condensed cheddar soup, milk, sour cream, Dijon mustard, smoked paprika, onion powder, garlic powder, oregano, and salt. Whisk until smooth and creamy.
- Place in the prepared baking dish; the cooked pasta, the cooked shredded chicken, the broccoli florets, and 1 cup of the grated cheddar cheese. Stir around.
- Pour the liquid mixture over the baking dish or ingredients. Stir until everything is coated and level the ingredients with a spatula. Sprinkle the remaining ½ cup of grated cheddar over the top.
- In a small bowl, combine the panko, melted butter, and parsley. Sprinkle evenly over the casserole.
- Bake for 20–25 minutes, or until bubbling around the edges and golden brown on top. Let rest for 5 minutes before serving.
Nutrition
Calories: 471kcalCarbohydrates: 42gProtein: 23gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 70mgSodium: 851mgPotassium: 285mgFiber: 2gSugar: 5gVitamin A: 753IUVitamin C: 1mgCalcium: 259mgIron: 2mg
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