Description
A delicious and easy cheesy chicken and broccoli pasta bake perfect for any meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups broccoli florets (fresh or frozen)
- 8 oz penne or fusilli pasta
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 10 oz can cream of mushroom soup
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Boil a large pot of salted water and cook pasta until al dente (about 8 minutes).
- In a skillet over medium heat, add olive oil and cook seasoned chicken breasts until golden brown on both sides (about 5-7 minutes each).
- Add broccoli florets during the last two minutes of pasta cooking for slight softness while retaining crunch.
- In a large bowl, combine cooked pasta, diced chicken, broccoli, cream of mushroom soup, garlic powder, salt, pepper, and half of the shredded cheese. Mix until well coated.
- Transfer to a greased baking dish and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to substitute different vegetables or cheeses according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg