Makes 4-6 servings


  • 2 cups elbow noodles 
  • 2 cups fresh broccoli florets 
  • 1 (16-ounce) container Gordo’s Original Cheese Dip
  • 4 cups shredded rotisserie chicken meat (about 1 small rotisserie chicken)
  • 1 cup halved cherry tomatoes, optional 
  • Sliced Green Onions, to garnish, optional 


Over high heat, bring a medium pot of salted water to a boil. Add elbow noodles and broccoli. Cook for 10 minutes or until noodles and broccoli are tender. Drain and place noodles and broccoli back into the pot. Stir Gordo’s Cheese Dip and shredded chicken into noodles until cheese dip is melted and noodles are coated. Serve topped with cherry tomatoes and sliced green onions.