""I've made this lots of times, it's a tasty casserole and easy to throw together, this is versatile which means it easily adjusts to changes"..."
INGREDIENTS
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1/4 tablespoons butter
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1/4 cup all-purpose flour
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1/2 teaspoon garlic powder
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2 cups half and half
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1 1/2 to 2 cups chicken broth, divided
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3/4 pound process cheese, cubed (Velveeta)
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14 ounces dry macaroni pasta (cooked after measuring 14 ounces, then drained)
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3 to 3 cups cubed cooked chicken
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4 cups broccoli florets, lightly steamed (you could use a small pack of frozen, I don't like frozen so I use fresh and use the whole crown of a medium broccoli)
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1 jar (2 ounces) diced pimientos, drained
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1 teaspoon salt
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1/4 teaspoon pepper
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Shredded cheddar cheese (for the top)