Chicken & Broccoli Casserole

This recipe is very quick and easy. Jeff likes it because it has broccoli and I like it because I can come home and cook for 10 minutes, pop it in the oven and dinner is ready in a total of half an hour and I hardly did anything! I've used this recipe for years now and haven't changed it at all. Except that I used ground chicken this time instead of chicken breasts, but it's essentially the same thing. The only thing I might change is if I didn't want to use a can of creamed soup - would be if I wanted to make the creamed soup from scratch, but then it wouldn't be nearly as easy! Another option is to add half a cup of milk to make it a little bit more creamy, but for this time and these pictures I did not do that. I will add the optional milk below. This is the recipe:

Chicken & Broccoli Casserole
1 can of cream of broccoli soup
(feel free to use any creamed soup)
2 chicken breasts
2 cups of broccoli, washed and chopped
4 cups of short pasta

Cut chicken into bite sized pieces and cook thoroughly.
Cook the pasta to al dente. I typically will add the cut up broccoli in with the pasta for the remaining 5 minutes the pasta needs to finish up.
Combine all ingredients and mix thoroughly to incorporate the soup to all of the pasta.
Place in a pyrex dish and bake at 375 for 20 minutes.



Optional:
-Add cracker crumbs for a crispier casserole top (I did this in these pictures)
-Add cheese to the top of the casserole
-Add a 1/2 cup of milk when combining all ingredients if you are looking for a creamier casserole