This recipe is soooo good. It's my Aunt Carol's...
1 lb frozen broccoli florets
2 sticks butter
4 cloves garlic (Carol uses 6)
1 pt 1/2 & 1/2 (2 cups)
1 lb penne pasta (or any other pasta you prefer)
3 cans cream of mushroom soup
1 large can parmesan cheese (I use the parm/romano cheese mix can)
4-6 diced cooked chicken breasts
Boil shells. Melt butter and garlic in skillet. Add 1/2 & 1/2, soup, 1/4 of parm. cheese. Simmer. Drain shells by pouring over broccoli in a colander. (If you like you're broccoli cooked a little more like me - boil the broccoli in a pot and drain.) Stir together sauce, pasta, broccoli, and cooked diced chicken. Pour into a greased 9 x 13 pan. Top with remaining parmesan cheese. Bake at 375 degrees for 40 minutes.
I like to make the dish the day before my dinner and cook it in the oven the day of. It makes the day of company so much easier.
