Ingredients
- Shredded chicken: 2 cups
- Steamed broccoli: 2 cups
- Cheddar cheese: 1 ½ cups
- Cream: 1 cup
- Pasta: 2 cups (uncooked)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil, add the uncooked pasta, and cook until al dente (about 8 to 10 minutes). Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, steamed broccoli, cooked pasta, cream, and 1 cup of cheddar cheese. Stir until well mixed.
- Pour the mixture into a greased baking dish and spread evenly. Sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake for about 25 to 30 minutes, or until the top is golden brown and bubbly. Let cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- For longer storage, freeze the bake in a freezer-safe container for up to 2 to 3 months.
- Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Cheesy Chicken Broccoli Bake, Chicken Bake, Casserole, Comfort Food