Chicken Noodle Casserole

One of my all time favorite comfort foods is Tuna Noodle Casserole. Chloe likes it too. However, it's not one of Trevor's favs. So - since we are a chicken family primarily, I decided to change it up a bit and incorporate chicken instead of tuna - made the same way I've always made it with tuna.

Chicken Noodle Casserole

2 chicken breasts (poached and shredded)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 c bread crumbs (I like to use Panko breading)
1 c shredded cheese (I use cheddar)
1 c broccoli (chopped into small pieces)
1/2 c milk (I like to use Half and Half)
6 small squares of butter
1/2 pound (approx) Penne pasta noodles (This is our family's favorite noodle)

Poach the chicken breasts for approximately 10 minutes on medium-high heat until cooked through. (Chicken should be 180 degrees with meat thermometer.)

Shred the chicken using a fork and then sit in a bowl to cool for a bit.

Cook the Penne pasta for approximately 10 minutes in boiling water. (I like to use the pasta when it's still al dente and not too soft. The sauce tends to stick better that way.)

In a separate bowl, combine the soups, bread crumbs, cheese and broccoli until well combined. Add the chicken to the bowl. Stir. Add the pasta to the bowl. Stir. I finish the dish off by adding the milk. This is just to bind everything together. Using Half and Half will make it a little richer and thicker. Add enough so that the noodles won't be hard, but not so much that your dish is drowning in the liquid.

Place all of the ingredients in a greased 9x12 pan. Add the squares of butter to the top.

Bake at 350 for approximately 20-25 minutes until golden bubbly.

Serve.

Hope you enjoy!! :)