Baked Chicken and Broccoli Pasta

Add pasta to boiling water and cook for 1 minute less than the package instructions. Add broccoli florets to the pot 3 minutes before the pasta is done. 

Drain the broccoli and pasta into a colander, rinse with cool water, and set aside.

In a large, lightly oiled skillet, sear and fully cook the chunks of chicken. About 5 to 7 minutes. 
NOTE: Chicken is fully cooked when it reaches an internal temperature of [wprm-temperature value="165" unit="F"].

To a small bowl combine the cream of chicken soup, sour cream, milk, dijon mustard, onion powder, garlic powder, salt, and black pepper. 

Transfer the cooked chicken, broccoli, and pasta back to the large pot (this does not go on the stove or over heat, it is only used as a large mixing bowl). Pour over the sauce mixture. 

Lightly toss everything together until it is evenly coated.

Into a lightly greased baking dish, add half of the mixture, smooth it out, and top  with half of the cheese. Repeat this with the remaining chicken, broccoli, pasta, and cheese. 

Bake uncovered for 15 to 20 minutes until hot and bubbly. Allow the Baked Chicken and Broccoli Pasta to rest and cool for 5 minutes before serving.
NOTE: Broil the baked pasta for a few minutes on low to brown the cheese. Watch it closely so it doesn't burn. Do not use glass under the broiler, only ceramic or cast iron.