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Delicious Dump and Bake Chicken Alfredo Casserole served in a dish

Dump and Bake Chicken Alfredo Casserole

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A creamy, cheesy casserole filled with penne pasta, shredded chicken, and broccoli that’s easy to prepare and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 9 oz penne pasta Uncooked
  • 1.5 cups Alfredo sauce
  • 3 cups chicken stock
  • 2.25 cups cooked shredded chicken Leftover rotisserie chicken works well
  • 3 cups chopped fresh broccoli
Seasonings
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
Cheese Topping
  • 1.5 cups shredded Italian blend cheese or shredded mozzarella cheese

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a baking dish, add your uncooked penne pasta, followed by the Alfredo sauce and chicken stock.
  3. Toss in the cooked shredded chicken, chopped broccoli, and all the seasonings. Mix gently until everything is well-combined.
  4. Once mixed, give the baking dish a gentle shake to settle the ingredients.
  5. Cover the dish with aluminum foil and bake for 40 minutes.
  6. When the 40 minutes are almost up, remove the dish, sprinkle the top with shredded cheese, and return to the oven uncovered for an additional few minutes until the cheese is beautifully melted.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 2g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven, adding a splash of chicken stock for moisture. Portions can also be frozen for up to three months.
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