Ingredients:

• 1 (16 oz) box pasta (elbows, penne, or something that holds sauce well)
• 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized pieces
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1-2 tablespoons olive oil
• 2 (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup 1/2 and 1/2 (I used fat-free)
• 2 cups broccoli florets, cut into very small pieces
• 12 oz sharp cheddar cheese, shredded
• ½ cup French’s crispy fried onions (if desired)

Directions:

1. Preheat oven to 375 degrees. Spray a 9 x 13 casserole dish with non-stick spray.
2. Boil the pasta and cook to just al dente. Prepare the rest of the casserole as the pasta cooks.
3. Season the chicken with oregano, basil, garlic powder salt and black pepper.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken brown the outside tossing occasionally for about 4 minutes.
5. Add the broccoli, (you may need to drizzle additional olive oil over it.) Cook for an additional 3-5 minutes. Remove from heat.
6. In a small bowl, combine the cream of chicken soup, 1/2 and 1/2, 2 cups sharp cheddar cheese, and sour cream. Add the cooked chicken and broccoli and stir until well coated.
7. Drain the pasta and stir it into the casserole ingredients.
8. Pour the mixture into your greased pan. Top with 1 cup regular cheddar cheese.
9. Cover with aluminum foil and bake for 20 minutes.
10. Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
11. Remove pan from oven and allow to set for 5 minutes before serving.