Description
A simple and delicious Dump-and-Bake Chicken Alfredo Casserole that requires minimal effort and delivers maximum flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz fettuccine pasta
- 3 cups Alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup broccoli florets (optional)
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine the uncooked fettuccine, shredded chicken, Alfredo sauce, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
- If using, add the broccoli florets and mix well.
- Top with mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like spinach or bell peppers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Dump-and-Bake, Chicken Alfredo, Casserole, Easy Recipe