Ingredients
- 16 ounce box of your favorite pasta
- 10-16 ounce frozen broccoli
- 2 Tbsp butter or margarine
- 1/4 Cup all-purpose flour
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups milk
- 3 cups shredded cheddar Colby Jack OR pepper jack cheese
- 2 cups rotisserie chicken shredded
Method
- Preheat oven to 375°F. Spray a 9x13 baking dish with oil or nonstick spray.
- Prepare pasta as directed; after 6 minutes of boiling add broccoli to pasta and continue cooking per package directions; drain. Set aside.
- In the same pot, over medium heat, add the butter. Once butter has melted, whisk in flour until blended well. Add seasonings.
- Slowly pour in milk, whisking constantly, until mixture simmers. Add in 2 cups of shredded cheese and stir until melted. add in the shredded rotisserie chicken to the sauce and mix well. Pour cheese sauce into broccoli and pasta and stir together.
- Pour the mixture into the prepared baking dish. Bake, uncovered, for 20 minutes. Sprinkle with remaining cheese and bake, uncovered, for 5 additional minutes or until cheese is melted. Serve immediately.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary.
- Freeze this casserole by letting it cool completely, wrapping it very well to prevent freezer burn and freezing up to 3 months.
- Refrigerate leftovers in an airtight container up to 4 days.
- Use any small shape pasta you like. Sub whole wheat pasta if you'd like.
- Try topping this with bread crumbs or crushed butter crackers for extra crunch.