Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works great in this Chicken Broccoli Alfredo Bake. Just thaw and drain it well. Pat dry with paper towels to avoid a wet dish.

How can I make this recipe gluten-free?

For a gluten-free version, use gluten-free pasta. Replace regular flour in the Alfredo sauce with cornstarch or a gluten-free flour blend. Make sure the Alfredo sauce you use is gluten-free.

What are some good protein alternatives to chicken?

Try turkey, shrimp, tofu, or chickpeas for a protein swap. Vegetarians can add cauliflower or mushrooms for extra protein and flavor.

How long can I store leftovers?

Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of milk to restore creaminess. Heat until warm.

Can I prepare this casserole in advance?

Yes, you can prepare it up to 24 hours ahead. Cover it and refrigerate. Let it sit at room temperature for 30 minutes before baking.

What side dishes pair well with this casserole?

Enjoy it with a garden salad, garlic bread, roasted veggies, or Caesar salad. These sides balance the casserole's richness and add nutrition.

Can I freeze this casserole?

Yes, you can freeze it before or after baking. If freezing before, assemble, cover, and freeze for 3 months. Thaw overnight before baking. Freeze leftovers in an airtight container for 2 months. Reheat well before serving.

Chicken Broccoli Alfredo Bake: 7 Easy Steps for Perfect Comfort Food

Name: Chicken Broccoli Alfredo Bake: Easy 45-Minute Weeknight Dinner Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups rotisserie chicken, shredded or diced 2 cups fresh broccoli florets, chopped into bite-sized pieces 2 cups penne pasta, uncooked 2 cups Alfredo sauce (homemade or store-bought) 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 2 tablespoons olive oil 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder Salt and black pepper to taste

Description

This creamy Chicken Broccoli Alfredo Bake combines tender rotisserie chicken, fresh broccoli florets, and al dente penne pasta in a rich, restaurant-quality Alfredo sauce. Perfect for busy weeknights when you need a satisfying, family-friendly dinner that’s ready in just 45 minutes.

Ingredients

Scale

2 cups rotisserie chicken, shredded or diced 2 cups fresh broccoli florets, chopped into bite-sized pieces 2 cups penne pasta, uncooked 2 cups Alfredo sauce (homemade or store-bought) 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 2 tablespoons olive oil 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder Salt and black pepper to taste

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Instructions

Preheat oven to 375°F and lightly grease a 9×13 inch baking dish Bring a large pot of salted water to boil and cook penne pasta for 1 minute less than package directions Add broccoli florets to pasta water during last 2 minutes of cooking time Drain pasta and broccoli thoroughly, then transfer to prepared baking dish Add shredded chicken, Alfredo sauce, 3/4 cup Parmesan cheese, and Italian seasoning to dish Mix all ingredients until evenly combined and spread in an even layer Top with remaining Parmesan cheese and all mozzarella cheese Bake uncovered for 15-20 minutes until hot, bubbly, and cheese is golden Optional: Broil for 1-2 minutes for extra crispy cheese top Let cool for 5 minutes before serving

Notes

For best results, use rotisserie chicken for convenience and flavor Frozen broccoli can be substituted – thaw and drain well before using Make ahead: Assemble up to 24 hours in advance, cover and refrigerate Storage: Leftovers keep 3-4 days refrigerated in airtight container Freezing: Can be frozen before or after baking for up to 3 months Reheat with a splash of milk to restore creaminess

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 890mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg