Chicken and Broccoli Alfredo Casserole Recipe

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.

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?! 🙂

Serves: 12

Baked Bun-less Burgers

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 lbs lean ground beef (or ground turkey)
  • 1/2 onion, diced
  • 1/2 cup BBQ sauce
  • 1/4 cup bread crumbs
  • 1/2 teaspoon seasoned salt
  • Ground black pepper to taste
  • 6 slices cheddar cheese
  • 12 pieces of lettuce

Instructions

  1. Heat oven to 400 degrees F. In a bowl, combine beef, onion, bread crumbs, BBQ sauce, salt and pepper. Gently press mixture into a 9x13? baking pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes.
  2. When the hamburger is fully cooked, the meat will shrink away from the sides and liquid will accumulate around the edges of pan. At this point, remove the pan from oven and carefully drain off the liquid.
  3. Place slices of cheese in a single layer on top of the meat and return pan to oven for about 2-3 minutes or until the cheese starts to melt. Remove from the oven and allow to rest for a few minutes. Cut the meat into 2? squares, making 12 mini bunless burgers. Serve with dill pickle slices and tomatoes. You can also dip the lettuce wrapped burger into ketchup and mustard if you would like!
7.6.4
1469
http://www.sixsistersstuff.com/recipe/2013/09/chicken-and-broccoli-alfredo-casserole-recipe/

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

Recipe inspired by Dessert Now, Dinner Later.

Print Friendly, PDF & Email

Comment on this Recipe

18 Responses to “Chicken and Broccoli Alfredo Casserole Recipe”

  1. Jennifer L
    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. :)
  2. Heather
    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!
    • 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! :)
    • Hi Grace, this should be fine making the night before. Another recipe that works well fixing the night before and then cooking it the next day is our Chicken Cordon Bleu Casserole. Best of luck feeding your large crowd!!
  3. 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
  4. I made some alterations.. but the recipe would have been perfect originally. I added two jars of Alfredo sauce, some minced garlic a little bit extra parmesan on the top to go with the pan cover in butter a tiny bit of Italian seasoning instead of basil and mild cheddar cheese instead of mozzarella. For the chicken, I used Perdue southwestern chicken cuts. This had just the right kick. Amazing

Leave a Comment