Chicken Broccoli Alfredo Casserole
Bring a dinner to the table that pleases the whole family! Chicken Broccoli Alfredo Casserole is sure to please even picky palates...as long as they don't notice the broccoli!
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Servings: 8
Ingredients
Pasta
- 12 oz Dry Penne Pasta about 2 ½ cups
- 1 tsp. Olive Oil
Sauce
- ¼ cup Salted Butter
- 2 cups Heavy Cream
- 1 ½ cups Shredded Parmesan Cheese
- 2-3 cloves Garlic minced
- ¼ teaspoon Mineral Salt
- ⅛ teaspoon Ground Black Pepper
- 2 tablespoon Fresh Minced Parsley
Casserole Fillings
- 3 Chicken Breasts cooked and chopped, about 2 ½ cups
- 1 head Fresh Broccoli florets only, chopped small
Instructions
Pasta
- Bring a large saucepan of salted water to a boil over high heat.
- Add the olive oil and the dry Penne pasta. Stir and cook for 8 minutes, or according to package directions.
- Once the pasta is done, drain and put a plate or lid over the pasta to keep it warm.
Sauce
- While you are waiting for the pasta to cook, prepare the sauce.
- Melt the butter in a medium saucepan over medium heat.
- Add the heavy cream and bring to a low simmer. Simmer for 5 minutes.
- Add the garlic and the shredded Parmesan, stirring to melt the Parmesan and heat the garlic. The Parmesan will be very stringy and won’t melt very well, but the stringy bits are very nice in the casserole. Just try to get it as smooth as you can.
- Remove from the heat and add the salt, pepper, and fresh parsley. Stir and set aside.
Casserole
- Preheat the oven to 350F and grease a 9X13 baking dish.
- Fit a medium saucepan with a steamer basket and add some water. Bring to a boil.
- Add the broccoli and steam for 5 minutes.
- Once all the components are completed, combine the drained pasta, sauce, cooked chicken, and broccoli in a large bowl. Mix until well combined.
- Pour into the prepared casserole dish and spread out evenly.
- Sprinkle with ⅓ cup of Parmesan cheese. Cover with aluminum foil and bake for 20-30 minutes or until the cheese is melted and the casserole is bubbly.