This one-dish meal uses a Hy-Vee mac ’n’ cheese mix, shredded rotisserie chicken and Hy-Vee Short Cuts veggies for an easy-to-make, family-friendly weeknight meal.

Broccoli Cheddar Chicken Noodle Casserole

Preheat oven to 375 degrees. Melt butter in a 6-quart Dutch oven over medium heat. Add celery and carrot mix and onion; cook for 3 to 4 minutes or until vegetables begin to soften.

Add chicken, 2 tablespoons fresh herbs, salt and pepper; cook for 1 to 2 minutes, stirring frequently.

Add broth, uncooked shells and cheese sauce, broccoli and 1/2 cup Cheddar cheese. Bring to a boil, stirring frequently. Remove from heat.

Cover and bake for 10 minutes or until cheese is melted and bubbling. Uncover and stir. Top with remaining 1/2 cup Cheddar cheese and crispy onions. Bake, uncovered, for 15 to 20 minutes more or until shells are tender. Let stand for 5 minutes. Garnish with additional herbs, if desired.