Ingredients
Method
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch casserole dish.
Cook the Pasta: Boil water in a large pot, add a pinch of salt, and cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until smooth.
Mix the Casserole: In the same bowl, fold in the shredded chicken, cooked pasta, broccoli florets, and shredded carrots until everything is evenly coated with the sauce.
Transfer to Dish: Pour the mixture into the prepared casserole dish and spread it out evenly.
Add Cheese: Sprinkle the cup of shredded cheddar cheese over the top of the casserole.
Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the melted butter. Mix well and then sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
Cool and Serve: Once out of the oven, allow the casserole to cool for a few minutes before serving.
Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6
- Presentation Tips: Serve the casserole hot and garnish with chopped parsley for a touch of freshness and color. For added flavor, offer a side salad dressed with a light vinaigrette.