Chicken and Broccoli Alfredo Casserole Recipe

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chicken-broccoli-alfredo-casserole



There are days when I seriously feel this way:

dinner

Coming up with meals that my kids will eat and that don't take me all day to prepare can be a challenge sometimes! And sometimes I am fresh out of ideas.

Our cute friend Amber is the one behind the blog Dessert Now, Dinner Later and when she shared a recipe similar to this a couple of months ago, I immediately thought that it was something my kids would actually eat and it seemed simple to throw together. After just a couple minutes of prep work, I threw it in the oven and dinner was done! They loved it, I loved it, and the challenge of what to feed my family was solved for one more day . . .

Now what to make for tomorrow?! :)

Chicken and Broccoli Alfredo Casserole
Ingredients:
2 1/2 cups uncooked pasta (not quite the entire box- I used shells, but any kind would work! Whole wheat works great too)
2 cups broccoli (fresh or frozen)
1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
1 (16 oz) jar alfredo sauce
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
salt and pepper to taste
1/2 cup Panko bread crumbs
2 tablespoons butter, melted
1/4 cup shredded Parmesan cheese

Directions:
Preheat oven to 350 degrees.
Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.

Serve with a green salad and these Easy Parmesan Knots for a complete meal!

Recipe inspired by Dessert Now, Dinner Later.

Looking for more family-pleasing casseroles?
Check out 20 of our most favorite casseroles here!

Camille Sig

You can now find the NUTRITION FACTS for all of Six Sisters' Stuff's recipes over on their new site,
MY RECIPE MAGIC!

Nutrition-Facts-on-Six-Sisters-Stuff

On Six Sisters' Stuff (and many other bloggers' sites),
there is a little "MAGIC" button below each picture.
Click on that to be taken to the recipe,
then click on the "NUTRITION" tab.
Not only will you see the nutrition facts, but you can also see the Weight Watchers Points
for each serving!

{You can check out that Grilled Pineapple Pork recipe and it's nutrition info HERE.}

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  1. Jennifer L says:

    I make something like this but I cook my chicken in Italian dressing. Looks yummy. Thanks for sharing your recipes you have inspired me to cook at home again. I love your blog. Your love for eachother and family is so nice to see. Thank you sharing your lives. :)

    • Cyd says:

      I think it could work. Let us know how it turns out! We have never made it in the slow cooker. You may have just come up with a great recipe! :)

  2. Heather says:

    Sorry if this is a silly question, but is the chicken supposed to be precooked, frozen,and already chopped up like you can get at the store? Or, in this recipe, do you cook the chicken, then cut it up, then put it in the mixture warm?

    Thanks!

    • Cyd says:

      Hi Heather, Thanks so much for stopping by our blog. The chicken should be all cooked when starting this recipe. You can buy pre-cooked chicken at the store. We often buy the frozen chicken breasts and just thaw them and then boil them in a pot of boiling water until cooked through. Then we dice it up and it’s ready for recipes. Whatever is easier for you. You could even use a deli chicken that’s all cooked and get all the meat off of it and cut it up. Hope this helps. Let us know if you have any questions, we are so happy to help! :)

  3. Cheryl says:

    Can anyone tell me what jarred Alfredo sauce they use?
    I have tried jar sauce in the past and haven’t
    liked it. I would love to make this recipe and would
    rather not spend the extra time making my own
    Alfredo sauce first.

  4. Grace says:

    Have you ever made this a day before you actually cooked it? I am cooking for a large crowd and would like to prepare it a day before I cook it and then just store it in the fridge overnight. Any suggestions?

  5. jane says:

    Would u please let me know if this is sausy enough and moist-hard to tell just by one picture
    Also- will the pasta soak up all the sause if this is made the night before? I a just looking for a sausy main pasta dish for a company. Thank u

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