Creamy Baked Chicken Alfredo Casserole Recipe

• 12 oz frozen broccoli
• 2 cups shredded rotisserie chicken
• 1 dash salt and pepper
• 3 tbs olive oil
• 3 cups favorite pasta I used bowties.
• 2 cups shredded mozzarella cheese

Sauce

• 3 tbs salted butter
• 1 tbs garlic
• 2 tbs flour
• 3 cups milk
• 1 ½ cups shredded parmesan cheese

• Preheat the oven to 350°F (175°C).
• Cook the pasta in salted boiling water according to package directions. In the last two minutes, add the frozen broccoli. Drain and set aside.
• Shred or dice about 2 cups of rotisserie chicken.
• To make the Alfredo sauce: In a large skillet, melt the butter over medium heat and sauté the garlic for about 1 minute. Stir in the flour and cook another minute. Gradually whisk in the milk and bring the mixture to a gentle simmer, whisking frequently until it thickens (about 2 minutes). Stir in the Parmesan until smooth and well combined.
• Assemble the casserole: In a large bowl, combine the cooked pasta, sauce, chicken, and broccoli. Transfer to a greased 9×13-inch baking dish and top with shredded mozzarella.
• Bake uncovered for about 10 minutes, until the cheese is melted and bubbly. Let it rest 5–10 minutes before serving. Enjoy!

• If desired, sprinkle 1/2 cup of breadcrumbs or crushed crackers over the top before baking for added crunch.

Nutrition