1 pound of broccoli typically makes about 3-4 cups when cut into florets. A little more or a little less than suggested won’t make or break this recipe! For frozen broccoli: add it from frozen to the boiling water with the pasta, but only cook it for up to a minute since frozen broccoli is already par-cooked and you don’t want it getting too soft in the oven. I recommend letting the frozen mixed veggies thaw on your counter for 15 min or so prior to starting the recipe. The veggies end up tender-crisp in this recipe. If you want them super soft, throw them in the water at the same time as the broccoli.
Step
Directions
1
Preheat your oven to 375F and move the rack to the top third of the oven.
2
Boil a large, salted pot of water for the pasta, and cook it for 2 minutes less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done (I cook the penne for 8 min and add the broccoli in at the 6 min mark). Drain and transfer to a 9×13 casserole dish.
3
To a medium bowl, add the cream of chicken soup, milk, sour cream, parmesan, Italian dressing mix, onion powder, and garlic, and stir until smooth.
4
Add the chicken and frozen mixed vegetables to the casserole dish, and then pour the sauce mixture over top. Toss until everything is well coated.
5
Smooth it out in an even layer, and then top it with the mozzarella.
6
Bake, uncovered, for 20-25 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn't burn). Season with salt & pepper as needed.
