2 cups cooked chicken, shredded or diced
2 cups cooked pasta (such as penne or rotini)
2 cups broccoli florets, steamed or blanched
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 cup chicken broth
2 tablespoons all-purpose flour
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3- Stir in the flour and cook for 1-2 minutes until it forms a roux.
4- Gradually whisk in the milk and chicken broth, making sure there are no lumps. Cook the sauce until it thickens and comes to a simmer.
5- Stir in the dried oregano, dried basil, salt, and black pepper.
6- Remove the saucepan from heat and stir in the shredded cheddar cheese and half of the grated Parmesan cheese until melted and well combined.
7- In a large mixing bowl, combine the cooked chicken, cooked pasta, and steamed broccoli. Pour the cheese sauce over the mixture and toss to coat everything evenly.
8- Transfer the chicken and broccoli mixture to the prepared baking dish and spread it out evenly.
9- Sprinkle the shredded mozzarella cheese and the remaining grated Parmesan cheese on top.
10- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.