1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Cook the pasta in salted boiling water until just al dente, about 7-8 minutes. Drain and set aside. I like to slightly undercook the pasta because it finishes baking in the casserole, soaking up all the flavors.
3. While the pasta cooks, steam the broccoli florets until they’re bright green and just tender—about 3-4 minutes. Drain well to avoid a watery casserole.
4. In a large mixing bowl, combine the cooked chicken, pasta, and broccoli.
5. In a separate bowl, whisk together the condensed soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
6. Pour the soup mixture over the chicken and pasta mixture, and gently fold everything together until evenly coated.
7. Stir in 1 cup of shredded cheddar cheese and half of the Parmesan cheese into the mixture.
8. Transfer the mixture to your prepared baking dish, spreading it out evenly.
9. In a small bowl, mix the breadcrumbs with melted butter until coated. Sprinkle this evenly over the top of the casserole.
10. Sprinkle the remaining Parmesan cheese on top for an extra cheesy crust.
11. Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. You’ll see the edges bubbling and the cheese melted—those are your visual cues that it’s ready.
12. Let it rest for 5 minutes before serving. This helps everything set and makes it easier to scoop.

One trick I learned hosting those Wednesday dinners in college is to prepare this casserole a bit ahead of time, then pop it in the oven just before guests arrive. It frees you up to chat and relax instead of juggling last-minute cooking.