2 cups cooked and shredded chicken (rotisserie or cooked chicken)
2 cups cooked fusilli pasta
2 cups Below Zero peas and carrots, thawed
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 can (10.5 oz) condensed cream of mushroom soup
1 cup chicken broth
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons butter, melted
1 cup breadcrumbs
Preparation
Preheat your oven to 350°F (175°C).
Cook and shred the chicken. Cook the pasta according to package instructions. Set aside.
In a mixing bowl, combine condensed cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Mix well.
In a large mixing bowl, combine the cooked and shredded chicken, cooked pasta, frozen peas, frozen diced carrots, Parmesan cheese, and mozzarella cheese. Pour the sauce over the mixture and toss until everything is well coated.
Transfer the mixture to a greased 9×13 inch baking dish or a similar-sized casserole dish, spreading it evenly.
In a small bowl, mix melted butter and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for approximately 25-30 minutes, or until the casserole is hot, bubbly, and the top is golden brown. Serve hot.
