Averie Cooks

7 Preheat oven to 400F and spray a 3 to 4-quart casserole or baking dish with cooking spray; set aside.
0 Noodles: Cook the pasta according to package directions, rinse, drain, and set aside. While the noodles or pasta are boiling, get to work on the next steps.
1 Saute the Vegetables: To a large skillet, add olive oil, onion, and saute over medium-high heat for about 4 minutes; stir very frequently. 
2 Add the garlic and saute for 1 additional minute or until fragrant; stir constantly.
3 Add the broccoli, salt, pepper, stir to combine, cover the skillet with a lid to (this allows steam to form so the broccoli cooks quicker), and cook for about 3 minutes. Tip - Make sure the broccoli florets are quite small to ensure they cook quickly. Plus, in a casserole, it's not preferred to bite into an overly large piece of broccoli. 
4 Heavy Cream: Add it and allow it to come to a very gentle boil, just barely bubbling, about 2-3 minutes. Tip - Be careful and do not allow it to boil too fast or hard. Cream (dairy proteins) + hard/heavy boiling do not mix well. 
5 Add the Chicken + Swiss: Add the shredded chicken, shredded Swiss, and stir constantly to encourage the cheese to melt. 
6 Combine + Transfer: Add the cooked noodles or pasta, stir well to combine, and transfer the mixture into a the prepared baking dish.
8 Mozzarella + Bake: Evenly sprinkle the mozzarella cheese over the top and bake for about 12-15 minutes, or until the cheese has melted and the top is as lightly golden browned as desired. Tips - Want a crispy/crunch topping? Combine 1 cup of panko breadcrumbs with 4 tbsp melted butter in a small bowl, stir, and sprinkle this over the top with the mozzarella. Want to make this in advance? Stop now before baking, cover tightly, and refrigerate for up to 24-48 hours before baking it. 
9 Serving + Storage: Serve warm and fresh. Extra casserole will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for 30 seconds, or as desired.