Creamy Chicken, Broccoli, and Pasta Bake

This creamy chicken, broccoli, and pasta bake combines tender chicken with vibrant broccoli and al dente pasta, all enveloped in a rich, cheesy sauce. The addition of Rotel gives it a delightful kick, while the blend of cream of chicken and cream of mushroom adds depth and creaminess. Perfect for meal prep, this dish is both comforting and satisfying, making it a family favorite.

Ingredients:

• 2 lbs chicken breast, diced
• 1 can mild Rotel tomatoes
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 bags fat-free cheddar cheese
• 2 cups broccoli florets
• 12 oz pasta (penne or rotini)
• 1/2 cup water
• Salt to taste
• Pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder

Instructions:

1. Place the diced chicken into a slow cooker and add 1/2 cup of water.
2. Season with salt, pepper, paprika, and garlic powder. Stir to combine.
3. Cover and cook on low for 3 hours until the chicken is fully cooked.
4. During the last 30 minutes of cooking, prepare the pasta according to package instructions until al dente. Add the broccoli florets to the pasta water for the last 3 minutes of cooking.
5. Once the chicken is cooked, add the cooked pasta and broccoli to the slow cooker.
6. Stir in the can of cream of chicken soup, cream of mushroom soup, and both bags of fat-free cheddar cheese. Mix everything together until well combined.
7. Serve immediately or portion into eight meal-prep containers for later enjoyment.