Dijon Ranch Chicken & Broccoli Casserole

Preheat oven to 400°F. Bring a large pot of water to a boil over high heat. Add 4 cups penne; cook until just shy of al dente, about 2 minutes less than package directions. Add broccoli pieces; cook until bright green, about 2 minutes; drain.

In a 9-by-13-inch baking dish, stir together 2 cups cream, 1 cup milk, the cream cheese pieces, ⅓ cup herbs, 1 envelope ranch seasoning, 1 tablespoon cornstarch, 1 tablespoon mustard and ½ teaspoon pepper until combined. Stir in 2 cups chicken and the drained pasta and broccoli; spread into an even layer.

Cover the baking dish tightly with foil. Bake until the sauce is thickened, about 20 minutes, stirring once halfway through cooking. Sprinkle with ⅛ teaspoon salt; stir until the mixture is creamy and the pasta is coated in the sauce.

Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat. Add ⅓ cup panko; cook, stirring constantly, until golden brown, about 3 minutes.

Sprinkle the toasted panko evenly over the casserole. Garnish with additional herbs, if desired.