Step 1. Prepare the Pasta & Chicken Boil your pasta in salted water, but keep it slightly firm. If you’re using rotisserie chicken, shred it while the pasta cooks. Or prep any leftover chicken you have. This step takes less than 10 minutes but sets you up for success.

Step 2. Stir Together the Creamy Sauce Here’s the part that feels almost too easy: Mix the soups, sour cream, broth, butter, seasonings, and optional veggies in one big bowl. Then fold in the chicken and cooked pasta. Everything should look generously coated—almost “soupy.” That’s good. The oven thickens everything later.

Step 3. Assemble the Casserole Grab a 9×13 baking dish. Lightly grease it. Pour in your pasta mixture. Level it gently so the sauce spreads evenly.

Step 4. Add the Topping Generously scatter shredded mozzarella and a sprinkle of Parmesan for that rich, savory edge. If you love a crunchy top, mix a handful of panko with melted butter and scatter that across the surface. It crisps while the cheese melts underneath—pure heaven.

Step 5. Bake Until Bubbly Bake uncovered at 350°F for about 30–40 minutes. You’ll know it’s ready when the edges bubble and the cheese turns lightly golden. Let it rest for 5–10 minutes. It sets up perfectly, making clean slices possible.