INGREDIENTS:
- 3 cups dry Rotini
- 1 large boneless skinless chicken breasts, cut into cubes
- 1/2 teaspoon Italian Seasoning
- 1/3 teaspoon Garlic Salt
- 1/4 teaspoon Pepper
- 1-2 tablespoons olive oil
- 10.5 oz. cream of mushroom soup, (cream of chicken works well too)
- 8 oz. sour cream, equal to one cup
- 1/2 cup milk, any kind
- 2 cups broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 1 cup regular cheddar, shredded
- ½ cup French’s crispy fried onions
INSTRUCTIONS:
Preheat oven to 375 degrees. Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time. Prepare the rest of the casserole as the pasta cooks. Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper. Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes. Add the broccoli. Cook for an additional 3-5 minutes. Remove from heat. In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli. Drain the pasta and combine it with the casserole ingredients. Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese. Cover and bake for 20 minutes.