Chicken Alfredo Casserole
A creamy and delicious chicken Alfredo casserole that combines tender chicken, fettuccine pasta, and a rich Alfredo sauce topped with melted cheeses, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quicker prep if desired.
- 12 oz fettuccine pasta Cook pasta until al dente.
- 3 cups Alfredo sauce Store-bought or homemade.
- 1 cup shredded mozzarella cheese For topping.
- 1/2 cup grated Parmesan cheese For topping.
- 1 cup broccoli florets Frozen or fresh can be used.
- Salt and pepper to taste Season according to preference.
- 1 tsp garlic powder
- 1 tsp Italian seasoning Adjust spice level as necessary.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the fettuccine pasta according to package instructions until al dente, usually around 8-10 minutes; drain and set aside.
- In a large bowl, combine the shredded chicken, cooked pasta, Alfredo sauce, broccoli florets, garlic powder, Italian seasoning, salt, and pepper. Mix everything until well incorporated.
- Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Sprinkle the mozzarella and Parmesan cheeses on top, ensuring it's well covered.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
- Let it cool for a few minutes before serving, allowing the flavors to settle.
Notes
Serve hot with a garnish of chopped parsley or Italian herbs. Pair with a side salad or garlic bread for a complete meal. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months.