4 Preheat oven to [wprm-temperature value="375" unit="F"] and bring to rolling boil a large pot of salted water.
9 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.
0 Drain the broccoli and pasta into a colander, rinse with cool water, and set aside.
1 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"].
6 To a small bowl combine the cream of chicken soup, sour cream, milk, dijon mustard, onion powder, garlic powder, salt, and black pepper.
7 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.
8 Lightly toss everything together until it is evenly coated.
5 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.
3 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.
