| | Directions | | Preheat oven to 350. Spray large casserole dish with cooking spray. Sprinkle chicken evenly with 1/4 tsp salt. In large skillet, heat 1/4 cup butter over medium heat until melted and hot. Add chicken and cook for 3-4 minutes, stirring occasionally, until chicken is cooked through. Add flour and remaining 1 tsp salt, cook, stirring constantly for 2 minutes or until blended and smooth. Gradually stir in milk. Cook, stirring occasionally for 5-6 minutes or until mixture is slightly thickened. Add cheeses, stirring until melted and smooth. Stir in broccoli. Meanwhile, cook pasta according to package directions (any small pasta will work if wagon wheels are not available). Add pasta to cheese mixture, stirring gently until well mixed. Spoon mixture into prepared casserole dish. In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30-35 minutes or until hot and bubbly. |
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| Ingredients | | - |  | 1 box mini wheels pasta (16 ounce box) |
| - | | 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces |
| - | | 1 1/4 teaspoons salt, divided |
| - | | 1/4 cup butter |
| - | | 1/2 cup all-purpose flour |
| - | | 4 1/2 cups milk |
| - | | 2 cups shredded cheddar cheese |
| - | | 1 cup shredded Swiss cheese |
| - | | 1 cup shredded mozzarella cheese |
| - | | 1 package frozen chopped broccoli, thawed (10 oz pkg) |
| - | | 1 cup panko (Japanese bread crumbs) |
| - | | 3 tablespoons butter, melted |
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