Creamy Chicken & Broccoli Pasta Bake
A creamy chicken, broccoli and pasta casserole topped with buttery crushed crackers.
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Ingredients
- 3 cups diced cooked chicken
- 250 g pasta cooked
- 1 head broccoli cut into florets
- 3-4 garlic cloves chopped
- 1 tsp onion powder
- 1 x 400 g can cream of chicken soup
- ½ block cream cheese softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- juice of ½ lemon approximately 1 Tbsp
- salt and pepper to taste
- 1 cup grated cheese
For the Topping
- 1 packet Ritz crackers crushed
- 25 g butter melted
Instructions
- Preheat the oven to 180°C.
- Cook the pasta according to the packet instructions until just tender. Drain and set aside.
- In a large bowl, combine the cooked chicken, pasta, broccoli, garlic, onion powder, cream of chicken soup, cream cheese, sour cream, grated cheese, Parmesan and lemon juice.
- Season with salt and pepper and mix until everything is evenly coated in the creamy sauce.
- Transfer the mixture to a large casserole dish and spread evenly.
- Combine the crushed Ritz crackers with the melted butter.
- Sprinkle the buttery cracker crumbs over the top of the casserole.
- Bake uncovered at 180°C for approximately 25–30 minutes, or until piping hot throughout and the topping is golden.
- Allow to sit for a few minutes before serving.
Notes
- Use cooked chicken for this recipe.
- Cook the pasta only until just tender before assembling.
- Soften the cream cheese to make mixing easier.
- Add the cracker topping immediately before baking for the best crunch.
- Other short pasta shapes can be substituted.
Servings: 6