Creamy Dump-and-Bake Chicken Alfredo Casserole

$- 2 cups rotini pasta (uncooked) - 2 cups cooked chicken, shredded - 2 cups broccoli florets - 2 cups Alfredo sauce - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 3 cups chicken broth - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Optional: Fresh parsley, chopped You can swap rotini for penne or farfalle. If you like, use turkey instead of chicken. Fresh broccoli can be replaced with frozen. Store-bought Alfredo sauce works great, but you can make your own if you prefer. If you want a lighter dish, try low-fat cheeses. Chopped fresh parsley adds color and flavor. You can also sprinkle red pepper flakes for heat. A squeeze of lemon juice brightens the dish. Try adding extra cheese on top before serving for a cheesy finish. {{ingredient_image_2}} 1. Preheat the Oven: First, set your oven to 375°F. This step is key for even cooking. 2. Mix the Ingredients: In a big bowl, add 2 cups of uncooked rotini pasta. Next, toss in 2 cups of shredded cooked chicken and 2 cups of broccoli florets. Pour in 2 cups of Alfredo sauce and 3 cups of chicken broth. Then, sprinkle 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Mix well until everything combines. 3. Season the Mixture: Taste the mix. Add salt and pepper to make it perfect for your palate. 4. Transfer to Baking Dish: Take a 9x13 inch baking dish and lightly grease it. Pour the chicken and pasta mix into the dish. Spread it out evenly to promote even cooking. 5. Add the Cheeses: Top the mix with 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan. Make sure to cover it evenly for a cheesy finish. 6. Bake Covered: Cover the dish tightly with aluminum foil. This keeps the moisture in. Place it in the oven and bake for 25 minutes. 7. Bake Uncovered: After 25 minutes, take off the foil. Look for the bubbling goodness. Return the dish to the oven and bake uncovered for another 15 minutes. You want the cheese on top to turn golden brown. 8. Let It Rest: Once finished, take the casserole out of the oven. Let it sit for about 5 minutes. This helps it set and makes serving easier. - When mixing, ensure all pasta is coated with sauce for the best flavor. - Use a non-stick spray or olive oil to prevent sticking in the dish. - Keep an eye on the cheese; it should be melted and lightly browned. - Letting it rest is crucial. It helps the layers stay together when you slice. - Garnish with fresh parsley for a touch of color and taste. With these steps, your Dump-and-Bake Chicken Alfredo Casserole will be a hit every time! To make this casserole shine, preheat your oven to 375°F (190°C) first. This helps cook everything evenly. Use a large mixing bowl for your ingredients. Mix well to combine flavors before baking. This is key for a tasty casserole. You can boost flavor by using fresh garlic instead of garlic powder. Fresh onions also add a nice touch. Try adding spices like Italian herbs or a pinch of red pepper flakes for some heat. For a richer taste, consider using homemade Alfredo sauce. Use rotisserie chicken to save time. It is already cooked and adds great flavor. You can also use frozen broccoli to skip washing and chopping. Prepare your ingredients ahead of time. This way, you can quickly mix and bake when you need a meal. Pro Tips Use Rotisserie Chicken: For a quicker preparation, opt for rotisserie chicken. It saves time and adds great flavor without the need for cooking your own chicken. Broccoli Options: You can use fresh or frozen broccoli florets. If using frozen, there's no need to thaw them beforehand; they will cook perfectly in the casserole. Customize Your Cheese: Feel free to mix different cheeses like cheddar or gouda for a unique flavor twist. Just ensure they melt well for the best texture. Meal Prep Friendly: This casserole is perfect for meal prep. You can assemble it ahead of time and store it in the fridge for up to 2 days before baking. {{image_4}} You can change the flavor of your Dump-and-Bake Chicken Alfredo Casserole easily. Try using different sauces like pesto or a creamy mushroom sauce. If you want more protein, swap in cooked shrimp or sausage. Even beef or tofu works well. Each choice brings a new taste. Mixing in spices can also help. Add some Italian herbs for a fresh twist. This casserole is easy to adjust for different diets. To make it gluten-free, use gluten-free rotini pasta. Check the sauce label to ensure it is gluten-free too. For a vegetarian option, skip the chicken and add extra veggies. You can use mushrooms, bell peppers, or spinach. Just make sure to keep the Alfredo sauce for creaminess. Feel free to swap ingredients based on what you have. If you don’t have broccoli, try green beans or peas instead. You can also use any cooked chicken you have on hand. If you want a different cheese, cheddar or gouda can work. The key is to keep it simple and fun. Mix and match until you find your favorite combo! To store leftovers, let the casserole cool first. Then, place it in an airtight container. You can keep it in the fridge for up to four days. Make sure to cover the dish if you leave some in the baking pan. Reheating is simple. You can use the microwave or the oven. If you use the microwave, heat in short bursts. Stir the casserole in between to warm it evenly. If using the oven, preheat it to 350°F (175°C). Cover the dish with foil to avoid drying out. Heat for about 20 minutes or until it is hot inside. Freezing works well for this casserole. To freeze, let it cool completely. Cut it into portions for easy serving. Wrap each portion tightly in plastic wrap, then place it in a freezer-safe bag. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This way, you keep the flavors fresh! Yes, you can use frozen chicken. Just make sure to cook it fully. If using frozen, add extra time to the baking process. Ensure your chicken reaches 165°F (74°C) for safe eating. To make the casserole healthier, consider these tips: - Use whole wheat rotini for more fiber. - Swap out half the cheese for low-fat options. - Add more veggies like spinach or bell peppers. - Use homemade Alfredo sauce with less cream. This creamy dish pairs well with: - A fresh green salad for crunch. - Garlic bread for a tasty side. - Steamed veggies to add color and nutrients. Yes, you can prepare it ahead of time. Mix all the ingredients and store it in the fridge. Just cover it tightly. When ready, bake it straight from the fridge. You may need to add 10-15 minutes to the cooking time. Absolutely! You can use any pasta you like. Penne, fusilli, or rotini all work well. Just remember to adjust cooking times if you use a different shape or size. This blog post covered all you need for Chicken Alfredo Casserole. We discussed key ingredients, cooking steps, and useful tips. You learned how to mix flavors and even tried some swaps for diets or preferences. I hope these details help you make a tasty dish. Remember, cooking is fun and creative. Don’t be afraid to explore more variations next time you cook. Enjoy your meal and impress your friends!$

Creamy Dump-and-Bake Chicken Alfredo Casserole

A simple and delicious chicken Alfredo casserole that combines pasta, chicken, broccoli, and cheese in a creamy sauce, all baked together for a comforting meal.

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Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

2 cups rotini pasta (uncooked)
2 cups cooked chicken, shredded
2 cups broccoli florets
2 cups Alfredo sauce
1 cup mozzarella cheese, shredded
0.5 cup Parmesan cheese, grated
3 cups chicken broth
1 teaspoon garlic powder
0.5 teaspoon onion powder
to taste Salt and pepper
to taste Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the uncooked rotini pasta, shredded cooked chicken, and broccoli florets. Pour in the Alfredo sauce and chicken broth. Sprinkle in the garlic powder and onion powder. Stir the mixture thoroughly until all ingredients are well incorporated.
Taste the mixture and adjust seasoning with salt and pepper according to your preference.
Grease a 9x13 inch baking dish with non-stick spray or a little olive oil. Pour the chicken and pasta mixture into the dish, spreading it out evenly.
Generously sprinkle the mozzarella and Parmesan cheese over the top of the casserole.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
After 25 minutes, carefully remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top is melted and golden brown.
Once baked, remove the casserole from the oven and allow it to rest for about 5 minutes.
Garnish with freshly chopped parsley before serving, if desired.

Notes

Using rotisserie chicken can save time. Garnish with fresh parsley for added flavor.

Keyword Alfredo, casserole, chicken, pasta