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1
Cook pasta until cooked al dente.
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2
Drain pasta and return back to pot but not on burner.
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3
Pour in chicken broth and toss.
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4
Take rotisserie chicken and pull the meat off the bones and remove the cartilage.
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5
Take the large pieces of chicken and cut into large chunks.
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6
This should give you about 6 cups of chicken or more.
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7
Set aside.
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8
Preheat oven to 350 degrees F and spray a large nonstick casserole dish with nonstick spray and set aside.
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9
In a large pot on low medium heat, melt 4 tablespoons butter.
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10
Once butter is melted, sprinkle in flour.
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11
The sauce will appear clumpy and may brown slightly.
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12
Whisk in the milk 1 cup at a time to smooth out the lumps.
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13
The sauce will thicken.
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14
Once all the milk has been added, stir to smooth out any clumps.
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15
Allow sauce to come to a steady simmer.
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16
Add cheddar cheese and stir until smooth.
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17
Simmer for about 23 minutes.
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18
Next, add salt, pepper, onion powder, garlic powder, thyme, and smoked paprika.
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19
Finally, add Worcestershire sauce and stir.
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20
In the pot with the pasta, add broccoli, chicken, cheese sauce, and remaining butter.
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21
Stir until evenly incorporated.
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22
Pour into casserole dish.
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23
Sprinkle the Colby Jack cheese on top of the casserole and sprinkle panko bread crumbs on top.
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24
Place in oven for 2025 minutes, just until cheese has melted.
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25
Allow to cool slightly, and serve!
