Easy, Cheesy, Chicken and Broccoli Casserole
Classic comfort food using fridge and pantry staples!
Ingredients
- 2 chicken breasts, cooked, then shredded.*
- 1 can cream of chicken soup
- 1 cup chicken stock
- 1 16 oz box rotini pasta, cooked
- 2 cups broccoli florets
- 1 cup sour cream
- 1 cup shredded cheddar
- 1 cup shredded jack or colby
- 6 slices provolone
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- Cook pasta in boiling water for 5-6 minutes, until al dente, or slightly undercooked. Drain.
- In a large bowl add shredded chicken, cream of chicken soup, chicken stock or broth, sour cream, pasta, broccoli, shredded cheeses, salt, and pepper. Mix well.
- Pour into greased 9x13 baking dish. Top with provolone cheese slices. Cover with aluminum foil.
- Bake at 350 for 35 minutes. remove foil, bake additional 10 minutes. Enjoy!
Notes
*To cook chicken breasts in Instant Pot: Place trivet in bottom of IP. Add 1 cup of chicken stock or water. Dredge chicken breasts in spice mixture consisting of garlic powder, onion powder, chili powder, salt, and oregano. Add to IP. Place lid, set to sealing. Cook on manual pressure for 8 minutes. Allow a slow release for 10 minutes, then release the remaining pressure. Shred in a stand mixture or use two forks.
