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Chicken Broccoli Casserole

Servings 8 servings

Ingredients

  • 3 cups cooked chicken or turkey, cut into small pieces* about 3 half-breasts
  • 16 oz penne pasta, cooked al dente
  • 1 pkg cream cheese (8 oz)
  • 2 cups half and half
  • 1 cup chicken broth, low sodium
  • ¼ tsp McCormick® Garlic Powder
  • 2 tsp salt
  • 1/8 tsp black pepper
  • 3 cups broccoli, chopped small frozen works great, too!
  • 1 cup mushrooms, sliced
  • ¼ cup sun-dried tomatoes
  • 1 cup shredded parmesan cheese
  • 1½ cups shredded mozzarella

Instructions

  1. Pre-heat oven to 350 degrees F.

  2. Lightly grease a 9" x 13" casserole dish and fill with cooked pasta.

  3. In a large sauce pan over low heat, melt cream cheese and slowly whisk in heavy cream until well-blended. Then add broth, whisking constantly until all the broth has been incorporated.

  4. Increase to medium heat and add in salt, pepper, garlic powder, broccoli and mushrooms. Bring to slow boil for about 5 minutes.

  5. Add in parmesan cheese and whisk until melted. Add remaining ingredients (cooked chicken and sun-dried tomatoes) and mix well.

  6. Pour chicken and cheese mixture over the pasta and top with mozzarella cheese.

  7. Cover with foil and bake for 15 to 20 minutes.

  8. Serve immediate. Enjoy!

Recipe Notes

*One way I love to prepare chicken breasts for dishes like this is to season them on both sides with McCormick® Garlic Powder, McCormick® Onion Powder, salt and pepper. Then place them in a greased glass baking dish and bake at 375 degrees until internal temperature reaches 165 degrees F, about 25-30 minutes. Let cool and slice into bite-sized pieces. Yum!

*To re-heat this dish, simply add a little bit of milk to the pasta and re-heat in the oven (covered) at 350, stove top or microwave.