3 cups dry Rotini
1 large boneless skinless chicken breasts, cut into cubes
1/2 teaspoon Italian Seasoning
1/3 teaspoon Garlic Salt
1/4 teaspoon Pepper
1-2 tablespoons olive oil
10.5 oz. cream of mushroom soup, (cream of chicken works well too)
8 oz. sour cream, equal to one cup
1/2 cup milk, any kind
2 cups broccoli florets
2 cups sharp cheddar cheese, shredded
1 cup regular cheddar, shredded
½ cup French’s crispy fried onions
Preheat oven to 375 degrees.
Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time. Prepare the rest of the casserole as the pasta cooks.
Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.
Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally, for 4 minutes.
Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes. Remove from heat.
In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli.
Drain the pasta and combine it with the casserole ingredients.
Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.
Cover and bake for 20 minutes.
Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
Serve and enjoy!