Chicken Alfredo Bake
Creamy Alfredo sauce, tender chicken, and pasta baked under a cheesy golden topping—this casserole is rich, easy, and always a hit.
Servings: 5 servings
Ingredients
- 12 oz frozen broccoli
- 2 cups shredded rotisserie chicken
- 1 dash salt and pepper
- 3 tbs olive oil
- 3 cups favorite pasta I used bowties.
- 2 cups shredded mozzarella cheese
Sauce
- 3 tbs salted butter
- 1 tbs garlic
- 2 tbs flour
- 3 cups milk
- 1 ½ cups shredded parmesan cheese
Instructions
- Preheat oven to 350℉.
- Cook pasta in salt water according to package instructions. In the last 2 minutes of pasta cooking, add in broccoli. Drain and set aside.
- Dice 2 cups rotisserie chicken.
- Making the sauce: In a large skillet. melt the butter and add in garlic for 1 minute. Stir in the flour for 1 minute. Slowly add milk. Bring to a low simmer for 2 minutes whisk frequently to thicken. Sprinkle in the cheeses and give it a really good stir.
- Assembling the casserole: Combine the noodles, sauce, chicken and broccoli. Place in a greased 9x13 casserole dish topped with shredded mozzarella cheese.
- Place in the oven uncovered for 10 minutes. Let it sit for 5 - 10 minutes before serving. Enjoy!
Video
Notes
Nutrition
Calories: 818kcal | Carbohydrates: 43g | Protein: 59g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 1232mg | Potassium: 588mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1408IU | Vitamin C: 61mg | Calcium: 807mg | Iron: 2mg
