Dump and Bake Chicken Alfredo Casserole
A delightful blend of creamy, cheesy goodness with tender penne pasta, succulent chicken, and vibrant broccoli, all enveloped in a rich Alfredo sauce.
Ingredients
Casserole Ingredients
- 1 box penne pasta (16 oz) Bite-sized pieces serving as the foundation.
- 2 jars Alfredo sauce (15 oz each) Rich, velvety sauce for flavor.
- 3 cups chicken stock or chicken broth Enhances moisture and flavor.
- 2 cups cooked shredded chicken Juicy, flavorful protein.
- 2 cups chopped fresh broccoli Adds color and nutrition.
- 1 teaspoon Italian seasoning Brings an Italian flavor.
- 1 teaspoon garlic powder Enhances overall flavors.
- 1 teaspoon kosher salt Essential for flavor.
- ½ teaspoon black pepper Adds a subtle kick.
- 2 cups shredded Italian blend cheese or shredded mozzarella cheese Melty cheese on top.
Instructions
Preparation
- Preheat your oven to 425℉ (220℃).
- Spray a 9x13 casserole dish with cooking spray.
- In the prepared casserole dish, add all ingredients except for the cheese and stir until well mixed.
- Cover the baking dish with aluminum foil.
Baking
- Bake for 35-45 minutes. For al dente pasta, aim for 35 minutes; for softer pasta, cook closer to 45 minutes.
- Halfway through, remove the foil, stir the casserole, then re-cover.
- Once pasta is cooked, remove the casserole and sprinkle cheese on top.
- Broil for a few minutes until cheese melts and turns golden brown.
Serving
- Allow the casserole to set for about 5 minutes before serving.
Notes
Use pre-cooked shredded chicken to save time. You can experiment with different veggies or cheeses for variation. Store leftovers in an airtight container.