Chicken and Broccoli Alfredo Casserole

$- Chicken: Use 2 cups of cooked chicken. You can shred or dice it. Leftover rotisserie chicken works great too. - Broccoli: You need 3 cups of broccoli florets. Fresh or frozen is fine. If using fresh, steam it briefly to keep the bright color. - Fettuccine Pasta: Grab 12 oz of fettuccine pasta. Cooking it until al dente gives the best texture. - Alfredo Sauce: Use 2 cups of Alfredo sauce. You can buy it or make your own. Homemade adds a fresh taste. - Cheese Types: You will need 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. These cheeses melt well and add flavor. - Spices and Seasonings: Add 1 teaspoon each of garlic powder and onion powder. These spices enhance the taste. Don't forget salt and pepper to your liking. - Optional Garnishes: For a pop of color, use chopped parsley. It also adds a fresh flavor. You might like adding breadcrumbs for crunch on top. - Preheat the Oven: Start by preheating your oven to 350°F (175°C). This sets the stage for our casserole to cook perfectly. - Cook the Pasta: In a large pot, bring salted water to a boil. Add 12 ounces of fettuccine pasta. Cook it until it is al dente, following the package instructions. Once done, drain the pasta and set it aside. - Prepare Broccoli: Take 3 cups of broccoli florets. If using fresh broccoli, steam the florets for 3-4 minutes until they are bright green and slightly tender. If you have frozen broccoli, just thaw it before adding. - Mix Ingredients: In a big mixing bowl, combine the cooked fettuccine, 2 cups of shredded chicken, the prepared broccoli, and 2 cups of Alfredo sauce. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste. Mix everything well until it’s all coated. - Assemble Casserole: Grease a 9x13-inch casserole dish with 1 tablespoon of olive oil. Pour the pasta mixture into the dish. Spread it out evenly so every bite has the same goodness. - Add Cheese Layer: Take 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Sprinkle them evenly on top of the casserole for a cheesy finish. - Breadcrumb Topping: In a small bowl, mix 1/2 cup of breadcrumbs with a little olive oil until coated. Sprinkle this mixture over the cheese layer to add a nice crunch. - Bake the Casserole: Cover the casserole with aluminum foil. Bake it in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This step helps get the top golden and bubbly. - Garnish and Serve: Once baked, take it out of the oven and let it cool for a few minutes. Before serving, garnish with chopped parsley for a fresh touch. For more details, check the Full Recipe. Ensuring Even Cooking To make sure everything cooks evenly, cut the chicken and broccoli into similar sizes. This helps them cook at the same rate. When you mix the ingredients, stir them well. This spreads the heat and flavors throughout the dish. Perfect Pasta Texture Cook the fettuccine until it is al dente, which means it should be firm but not hard. This texture helps the pasta hold its shape when baking. Remember to drain it well to avoid excess water in the casserole. Seasoning Recommendations Season the chicken and broccoli with salt and pepper before mixing them in. You can also add a pinch of red pepper flakes for a bit of heat. Taste the Alfredo sauce before adding it. If it needs more flavor, add a little garlic powder or onion powder. Garnishing Ideas For a beautiful touch, sprinkle fresh parsley on top before serving. You can also add a few extra cheese shreds for a nice look. If you want more color, try adding some sliced cherry tomatoes on top. Serving Suggestions Serve the casserole hot straight from the oven. Pair it with a simple green salad or garlic bread to make a complete meal. You can also offer extra Alfredo sauce on the side for those who want more creaminess. For the full recipe, check out the detailed instructions above. {{image_2}} You can change the broccoli for other veggies. Try using spinach, peas, or bell peppers. Each veggie adds a new flavor. Mix and match for fun! You can also add mushrooms for an earthy taste. Just remember to adjust the cooking time for any fresh veggies to keep them tender. While chicken is great, you can swap it for turkey or shrimp. For a vegetarian option, use chickpeas or lentils. Each protein brings its own twist. If you want a smoky flavor, try adding some cooked bacon or sausage. This keeps the meal exciting and personal. You can use store-bought Alfredo for speed. It saves time and tastes good. But if you want to impress, make your own! A fresh sauce tastes richer and creamier. Use butter, cream, and Parmesan for a classic blend. You can add garlic for more flavor, too. Want a dairy-free twist? Use coconut milk or almond milk for the sauce. Nutritional yeast adds a cheesy flavor without the dairy. You can also make a cashew cream for a rich base. These options keep the dish creamy and delicious while meeting dietary needs. Refrigeration Guidelines You can store leftovers in the fridge. Place the casserole in an airtight container. It will keep fresh for up to three days. Make sure to cool it down before sealing. This way, you avoid extra moisture inside the container. Freezing Instructions You can also freeze the casserole for longer storage. Use a freezer-safe dish to avoid freezer burn. Wrap the dish tightly with plastic wrap and foil. The casserole can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Best Methods for Reheating Casserole The best way to reheat your casserole is in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil to prevent it from drying out. Bake for about 20 minutes or until warmed through. You can also use the microwave for quick reheating. Just heat in short bursts, stirring in between to ensure even heating. Yes, you can use frozen chicken. Just make sure to thaw it first. Cook the chicken until it reaches 165°F to ensure it's safe to eat. You can then shred or dice it for the casserole. The casserole lasts about three to four days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. Yes, you can prepare the casserole ahead of time. Just assemble it and cover it tightly. Keep it in the fridge for up to a day before baking. This makes meal prep easier for busy days. You can serve a simple green salad or garlic bread with the casserole. These sides add freshness and balance to the meal. You can also consider a light soup as a starter. For those who enjoy a burst of flavor, a tangy vinaigrette goes well with the creamy casserole. For a complete guide, check out the Full Recipe for Chicken and Broccoli Alfredo Casserole. This blog post covered how to make a Chicken and Broccoli Alfredo Casserole. We went through the essential ingredients, step-by-step instructions, and helpful tips for perfection. You can add your own twist with ingredient swaps or sauces. Proper storage and reheating methods help keep leftovers fresh. Enjoy your cooking! This dish is great for family meals or gatherings. I hope you feel excited to try your hand at this easy yet tasty recipe.$

Chicken and Broccoli Alfredo Casserole

A creamy and cheesy casserole featuring chicken, broccoli, and fettuccine pasta, topped with breadcrumbs for a crunchy finish.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Ingredients

2 cups cooked chicken, shredded or diced
3 cups broccoli florets (fresh or frozen)
12 oz fettuccine pasta
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt and pepper
1 tablespoon olive oil
0.5 cup breadcrumbs (for topping)
as needed Parsley, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C).
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
If using fresh broccoli, steam the florets for about 3-4 minutes until bright green and slightly tender. If using frozen, simply thaw them and set aside.
In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, Alfredo sauce, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
Grease a 9x13-inch casserole dish with olive oil. Pour the pasta mixture into the dish, spreading it evenly.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.
In a small bowl, combine breadcrumbs with a drizzle of olive oil; mix until coated. Sprinkle the breadcrumb mixture evenly over the cheese layer for added crunch.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Notes

Feel free to use leftover chicken for a quicker preparation.

Keyword Alfredo, broccoli, casserole, chicken, pasta