Description
A delicious and easy Dump and Bake Chicken Alfredo Casserole that combines rotini pasta, shredded chicken, and broccoli in a creamy Alfredo sauce, topped with melted cheese.
Ingredients
Scale
- 2 cups cooked rotini pasta
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets (fresh or frozen)
- 1 jar (15 oz) Alfredo sauce
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In the prepared baking dish, combine cooked rotini pasta, shredded chicken, and broccoli florets.
- In a separate bowl, whisk together Alfredo sauce, chicken broth, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Pour the sauce mixture over the pasta, chicken, and broccoli, stirring gently to combine.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes
- For a healthier option, you can use whole wheat pasta.
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Dump and Bake Chicken Alfredo Casserole, Chicken Alfredo Bake