Chicken Alfredo Casserole
A heartwarming and creamy Chicken Alfredo Casserole that's quick to prepare and perfect for family gatherings.
Ingredients
Main Ingredients
- 3 cups Cooked Chicken, shredded or diced Leftover rotisserie chicken works great.
- 8 ounces Pasta, typically rotini or penne Whole wheat or gluten-free varieties can be substituted.
- 16 ounces Alfredo Sauce Store-bought or homemade; consider Greek yogurt for a lighter option.
- 2 cups Cheddar Cheese, shredded Mix in mozzarella for a gooey texture.
- 1 cup Parmesan Cheese, grated For savory depth.
- 1 cup Broccoli Florets Optional for added color and nutrition.
- 1 teaspoon Garlic Powder Fresh garlic is also a delicious choice.
- Salt and Pepper To taste, essential for flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, cook your pasta until just al dente, following package instructions. Drain and set aside.
- In a mixing bowl, combine the cooked chicken, Alfredo sauce, garlic powder, and half of the cheddar cheese. If using, fold in the broccoli until well-coated.
- Gently stir in the cooked pasta until every noodle is enveloped in creamy goodness.
- Transfer the mixture into a greased 9x13 baking dish. Top generously with the remaining cheddar and grated Parmesan cheese.
Cooking
- Bake in the preheated oven for 25–30 minutes or until the cheese is melted and bubbly.
- Once done, let it cool slightly before serving.
Notes
Consider variations like adding sautéed mushrooms, using different cheeses, or swapping protein sources. This casserole can be prepared ahead of time and stored in the fridge or freezer.