Description
A comforting casserole combining tender chicken, nutritious broccoli, and al dente pasta in a creamy alfredo sauce, topped with a golden, bubbly cheese layer. Perfect for busy families, this make-ahead dish is customizable and reheats beautifully.
Ingredients
Scale
- 8ounces of uncooked pastaI used penne
- 4 cups broccoli floretssee note
- 2 cups of cooked chicken (I used rotisserie)shredded or chopped
- 1 (15 ounce) jar of Alfredo sauce
- 1/2 teaspoon of Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups of shredded mozzarella
- Salt & pepperto taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the pasta, and cook it for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9×13 casserole dish.
- Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.
- Smooth it out in an even layer, and then top it with the mozzarella.
- Bake, uncovered, for 15-20 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn’t burn). Season with salt & pepper as needed and serve immediately.
Notes
Store leftovers in airtight containers in the refrigerator for 3-4 days. Reheat covered with foil in a 350°F oven for 15-20 minutes. Can be frozen for up to 3 months. Serve with a simple green salad, garlic bread, or garnish with fresh herbs. For a lighter version, use light alfredo sauce and part-skim mozzarella.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 485
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken broccoli alfredo bake