Chicken Alfredo Casserole
This creamy Chicken Alfredo Casserole is a comforting dish that's perfect for family dinners. It's easy to prepare and packed with flavor, featuring tender chicken, pasta, and a rich Alfredo sauce baked to perfection.
Equipment
- 1 9x13-inch baking dish
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing bowl
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 2 cups rotini pasta uncooked
- 2 cups cooked chicken shredded
- 2 cups Alfredo sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1 cup broccoli florets fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
- In a skillet, add the olive oil and heat over medium heat. Sauté the broccoli for about 3-5 minutes until tender. Remove from heat.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, sautéed broccoli, Alfredo sauce, garlic powder, and Italian seasoning. Mix well. Season with salt and pepper to taste.
- Transfer the mixture to the greased 9x13-inch baking dish and spread evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can add other vegetables such as bell peppers or spinach for extra nutrition and flavor.
This casserole can be prepared ahead of time and stored in the refrigerator before baking. Just add an extra 10 minutes to the cooking time if baking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.