2 1/2 cups uncooked pasta (not quite the entire box- I used shells, but any kind would work! Whole wheat works great too)
2 cups broccoli (fresh or frozen)
1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
1 (16 oz) jar alfredo sauce
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
salt and pepper to taste
1/2 cup Panko bread crumbs
2 tablespoons butter, melted
1/4 cup shredded Parmesan cheese
Preheat oven to 350 degrees.
Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.