Another simply delicious chicken dinner your family is sure to enjoy! It’s perfect for using those chicken, turkey or ham leftovers
2 cups uncooked rotini pasta
1 (14 oz) package frozen broccoli florets
2 cups cooked chicken, cubed or cut into bite-size chunks
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1. Cook the pasta according to package directions; drain. Cook the broccoli florets just until tender-crisp; drain.
2. Transfer cooked pasta to a 2 quart casserole sprayed with cooking spray; top pasta with cooked broccoli. Sprinkle cooked chicken chunks over the broccoli.
3. In a medium bowl, combine the soups, milk, pepper and Parmesan cheese; pour over the pasta mixture.
4. Bake, uncovered at 400 degrees F for 25 minutes or until hot and bubbly; stir. Top with the cheddar cheese; let stand until the cheese melts. Makes 6 servings.