- 1/2 pound skinless, boneless chicken breast halves – cubed
- 1 1/2 cups frozen broccoli florets
- 1/2 cup uncooked elbow macaroni
- 1/2 cup shredded Cheddar cheese
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 3/4 cup chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, garlic powder and pepper; stir into chicken mixture. Transfer to a greased 1-1/2-qt. baking dish. BAke, uncovered, at 350 degrees F for 30 minutes.
- Stir; bake 25-30 minutes longer or until chicken juices run clear and macaroni is tender. Let stand for 5 minutes before serving.