Whipped this up tonight without tweaking a thing! So tasty!

Herb-Infused Chicken Penne Casserole with Broccoli is a comforting dish that's perfect for those busy weeknights when you want something hearty yet simple to prepare. Growing up in the Midwest, casseroles were a staple in our household, bringing everyone together around the dinner table. This recipe combines the creamy goodness of a classic casserole with the freshness of herbs and the nutritional boost of broccoli, making it a balanced meal that’s both satisfying and delicious. It's a great way to use up leftover chicken and sneak in some veggies for the kids.

This casserole pairs beautifully with a crisp green salad on the side, drizzled with a light vinaigrette to complement the richness of the dish. You might also consider serving it with some crusty garlic bread to soak up the creamy sauce. For a touch of brightness, a simple fruit salad with seasonal fruits can add a refreshing contrast.

Servings: 6

12 ounces penne pasta
2 cups cooked chicken, diced
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
1 cup chopped broccoli
2 cups shredded cheddar cheese
1/2 cup breadcrumbs
2 tablespoons melted butter

Preheat your oven to 350 degrees Fahrenheit and butter a 9x13 inch baking dish.

Cook the penne pasta according to package instructions until al dente, then drain.

In the same pot, mix the cooked pasta with the diced chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, dried parsley, thyme, and rosemary. Season with salt and pepper to taste.

Stir in the chopped broccoli.

Layer half of the pasta mixture in the prepared baking dish and sprinkle with half of the shredded cheddar cheese.

Add the remaining pasta mixture on top and sprinkle with the rest of the cheese.

In a small bowl, combine the breadcrumbs with the melted butter and sprinkle over the top of the casserole.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole rest for a few minutes before serving.

For a healthier twist, you can use whole wheat penne and low-fat sour cream. If you’re not a fan of broccoli, try substituting it with spinach or kale. For a bit of a kick, add a pinch of red pepper flakes to the mixture. You can also experiment with different cheeses, like mozzarella or Monterey Jack, for a different flavor profile. If you're short on time, use a rotisserie chicken from the store to speed up the prep process.