Nobody is going to get too excited about a casserole, I know. But you are going to love a good one-pot dish you can travel with, freeze for later, have on hand for the hubby to bake when you have a night off, or pull together when company is coming and you have to fix something to feed a group. I’ve got ya covered right here.
1 (16-ounce) box bow-tie pasta
Cooking spray
3 to 4 cups chopped cooked chicken (I use rotisserie chicken)
1 (12-ounce) package frozen broccoli florets
1½ cups Homemade Cream of Chicken Soup
¾ cup mayonnaise (I use Duke’s)
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded cheddar cheese (6 ounces)
Butter crackers, crumbled (about 1 sleeve, enough to cover the top of the casserole)
1. Cook the pasta according to the package directions until just underdone. Drain well.
2. Coat a 3-quart baking dish with cooking spray.
3. In a large bowl, stir together the chicken, broccoli, and pasta.
4. In another bowl, combine the soup, mayonnaise, lemon juice, salt, pepper, and half of the cheddar. Mix well.
5. Pour the soup mixture over the chicken and stir well. Pour into the prepared baking dish. Sprinkle the butter crackers on top and then sprinkle with the remaining cheddar.

6. Bake until the cheese is bubbling, 40 to 45 minutes. Let sit for 10 minutes before serving.

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