Chicken Alfredo Casserole with Broccoli

closeup of chicken alfredo casserole on a fork

Reach for Chicken Alfredo Casserole when you need a family-friendly meal on the table fast. Use a few shortcuts or make it from scratch!

Author: Donna Elick

Servings:

Prep Time10

Cook Time20

Total Time30

Ingredients

For the Casserole:

3 cups cooked chicken shredded or diced (rotisserie works great!)
3 cups broccoli florets steamed until tender and drained
12 ounces rotini pasta cooked al dente
1 1/2 cups mozzarella cheese shredded (about 6 ounces)
1/2 cup Parmesan cheese grated (about 2 ounces)
1/4 cup Italian breadcrumbs
Cooking spray

For the Homemade Alfredo Sauce:

3 tablespoons unsalted butter
2 garlic cloves minced
2 cups heavy cream
1½ cups Parmesan cheese grated (about 6 ounces)
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat and Prepare: Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
Start the Sauce: In a medium saucepan over medium-low heat, melt the butter and sauté the garlic for 30 seconds, until fragrant.
Add the Cream: Pour in the heavy cream and bring to a low simmer. Simmer for 2 to 3 minutes.
Add the Cheese and Seasonings: Remove from heat. Whisk in Parmesan cheese, Italian seasoning, salt, and pepper until smooth.
Simmer the Sauce: Return to low heat and simmer for 4 to 5 minutes, or until thickened.
Combine the Filling: In a large mixing bowl, add cooked chicken, steamed broccoli, and cooked pasta.
Add the Alfredo Sauce: Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
Transfer to the Baking Dish: Spoon the mixture into the prepared baking dish and spread it into an even layer.
Add the Toppings: Sprinkle mozzarella cheese and remaining Parmesan cheese over the top. Sprinkle breadcrumbs evenly over the cheese.
Bake the Casserole: Bake uncovered for 20 to 25 minutes, or until hot and bubbly and the top is golden brown.
Serve: Let rest for 5 minutes before serving. Serve warm.

Notes

Make-Ahead Tips: Assemble up to 1 day in advance, cover tightly, and refrigerate. Add 5 extra minutes to the bake time if baking from cold.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Casserole can be assembled and frozen (unbaked) for up to 2 months. Thaw overnight in the fridge and bake as directed.

Customization Ideas: Add sautéed mushrooms, baby spinach, or diced red bell peppers for color and nutrition. Swap rotini for penne or shells, anything that holds the sauce well! Make it spicy with crushed red pepper flakes or a dash of Cajun seasoning.

Shortcuts: Use store-bought Alfredo sauce if you’re short on time, about 2 to 2½ cups.

Nutrition