Broccoli-Chicken and Cheese Bake

I started sort of throwing this together a couple of years ago, I make this for company because everyone always carries on so about it. Recently, a friend needed a hand in providing a dish to pass for a pot luck at her church. I made this for her to take and I must say, it was the most popular thing there. We were asked to write out our recipes for people to share, so I thought the time had come to list it here as well. It's a very forgiving recipe so feel free to substitute to your hearts content. I would however, really recommend using the Swiss cheese--it's very good.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  cups fresh broccoli florets
• 2  cups  cooked chicken, cut in bite size pieces
• 1 (16 ounce) jar  parmesan pasta sauce with roasted garlic
• 1 (10 3/4ounce) can  cream of chicken soup
• 4  ounces  shredded cheddar cheese or 4  ounces  your choice cheese
• 4  ounces  shredded swiss cheese
• 3⁄4-1  cup half-and-half
• 2  tablespoons butter
• 2 1⁄2 cups  uncooked penne pasta or 2 1⁄2 cups  your choice pasta

Directions

1. Pre heat oven to 350 degrees.
2. Cook or steam broccoli for four minutes or until crisp/tender set aside.
3. Cook pasta to al dente, about 8 minutes.
4. While pasta is cooking, in a large sauce pan, combine Ragu sauce, soup, cheeses, butter, and half and half over med heat until cheese is melted and mixture is hot but not boiling.
5. Add broccoli, chicken, and pasta to sauce mix and stir to combine.
6. Turn into a lightly greased 3 quart casserole dish, cover and bake at 350 degrees for 30 to 40 minutes or until hot and bubbly.