Ingredients:
8 oz elbow macaroni, uncooked
3 cups cooked chicken, chopped or shredded
3 cups broccoli florets
2 cups whole milk
1 cup chicken broth
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp kosher salt
3/4 tsp black pepper
3 cups shredded cheddar cheese, divided
Optional: red pepper flakes, Parmesan cheese, and fresh parsley
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Step 2: Add the Pasta and Liquid
Add the uncooked macaroni, milk, chicken broth, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using to the baking dish.
Step 3: Stir the Mixture
Stir everything thoroughly so the pasta is evenly distributed and does not stick together.
Step 4: First Bake
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
Step 5: Add the Chicken and Broccoli
Carefully remove the foil. Stir the pasta mixture, then add the cooked chicken, broccoli florets, and 2 1/2 cups of the shredded cheddar cheese.
Step 6: Combine the Ingredients
Stir until the chicken, broccoli, and cheese are evenly distributed and the cheese begins to melt.
Step 7: Add the Final Cheese
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Step 8: Finish Baking
Bake uncovered for another 20 minutes, or until the pasta is tender, the broccoli is cooked, and the cheese is melted and bubbly.
Step 9: Rest and Serve
Let the casserole rest for a few minutes before serving. Garnish with Parmesan cheese, fresh parsley, or black pepper if desired.
