– 2 cups cooked chicken breast, shredded or cubed

– 2 cups broccoli florets, steamed

– 2 cups cooked pasta (penne, fusilli, or your choice)

– 1 ½ cups shredded cheddar cheese, divided

– 1 cup mozzarella cheese, shredded

– 2 cups milk

– 2 tablespoons butter

– 2 tablespoons all-purpose flour

– 1 teaspoon garlic powder

– ½ teaspoon onion powder

– ½ teaspoon paprika (optional)

– Salt and pepper to taste

– 2 tablespoons breadcrumbs (optional, for topping)

– 1 tablespoon olive oil (for greasing the dish)

Preheat your oven to 375°F (190°C). Grease a 9x13
inch casserole dish with olive oil.
In a medium saucepan, melt butter over medium heat. Stir in the flour to form a roux, cooking for 1–2 minutes.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 3–5 minutes.
Stir in garlic powder, onion powder, paprika (if using), salt, and pepper. Add 1 cup of cheddar cheese and mozzarella cheese to the sauce, stirring until melted and smooth.
In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and the cheese sauce. Mix well until evenly coated.
Transfer the mixture into the greased casserole dish. Sprinkle the remaining cheddar cheese and breadcrumbs (if using) on top.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy warm!