Chicken and Broccoli Alfredo Bake

Chicken and Broccoli Alfredo Bake

from saltandlavender.com

This chicken and broccoli Alfredo bake recipe is a cheese lover's delight! Rotisserie chicken and broccoli is a tried and true combo in this easy casserole.

Ingredients

  • 8 ounces uncooked pasta (I used penne)
  • 4 cups broccoli florets (see note)
  • 2 cups cooked chicken (I used rotisserie) (shredded or chopped)
  • 1 (15 ounce) jar Alfredo sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups mozzarella (shredded)
  • Salt & pepper (to taste)

Directions

  1. 1

    Preheat your oven to 375F and move the rack to the top third of the oven.

  2. 2

    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 9x13 casserole dish.

  3. 3

    Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.

  4. 4

    Smooth it out in an even layer, and then top it with the mozzarella.

  5. 5

    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.