Chicken Alfredo Casserole
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5
2 reviews
Excellent
Chicken Alfredo Casserole
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This easy, flavorful chicken alfredo casserole with sun-dried tomatoes and broccoli is the perfect family-friendly dinner!
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Ingredients
- ¾ cup sundried tomato packed in oil
- 8 ounces penne pasta uncooked
- 1 onion diced, small
- 1 clove garlic minced or pressed
- 1 lb. chicken breast diced into small bite-size pieces, boneless, skinless
- ¼ cup white wine dry
- ¼ cup basil chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 1 (12.6 ounce) frozen broccoli florets thawed (about 4 cups, baby, frozen
- 2 (15 ounce) Alfredo sauce about 3 ½ cups total, jars
- ¼ cup milk
- 2 cups italian blend cheese shredded
- kosher salt to taste
- ground black pepper to taste
- parsley additional chopped fresh; grated; optional garnish
- basil
- Parmesan Cheese
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside.
- Pat sundried tomatoes dry with a paper towel and chop; reserve oil in the jar. Set aside.
- Cook the pasta in a large pot of well-salted boiling water, according to package directions for 1 minute less than al dente. Drain.
- While the pasta cooks, heat 2 tablespoons of the oil from the sundried tomato jar in a large skillet or Dutch oven over medium-high heat. Add the onion and saute until just starting to soften, about 3 minutes. Season the chicken with salt and pepper, and then add the garlic and chicken to the skillet with the onion. Saute until the chicken is cooked through, about 3-4 more minutes. Stir in the wine, basil, and parsley; cook for 1 more minute, scraping up any browned bits from the bottom of the pan.
- Add the cooked pasta, sun-dried tomatoes, thawed broccoli, Alfredo sauce, and milk to the chicken mixture. Stir to combine. Taste and season with salt and pepper, as needed.
- Transfer the mixture to the prepared baking dish. Top with Italian blend cheese.
- Bake, uncovered, for 25-30 minutes, until the cheese is melted and the filling is hot and bubbly. Garnish with chopped fresh parsley, basil, or Parmesan just before serving.
Equipments used:
Notes
- If starting with fresh broccoli florets instead of frozen baby broccoli, cut the florets into small bite-size pieces. Add the fresh broccoli florets to the boiling pasta water during the final 3 minutes of the pasta’s cooking time. When the pasta is done, your broccoli will be perfectly crisp-tender!
- Instead of cooking the chicken in the skillet, you can use precooked chicken (such as leftovers from a previous meal, or the meat from a store-bought rotisserie chicken). You'll need a total of 2 cups of cooked, shredded or diced chicken. Add this to the casserole at the same time that you stir in the broccoli.
- Swap out the chicken and use shrimp or sausage instead.
- Use different vegetables. For instance, instead of the broccoli, try frozen peas, fresh spinach, or frozen (thawed and squeezed dry) spinach. Other good options include corn, sautéed zucchini, mushrooms, or green beans.
- Omit the sun-dried tomatoes, and use 2 tablespoons of olive oil to saute the chicken and vegetables.
- For an alcohol-free option, swap out the wine and use chicken broth or water instead.
- Make it spicy by adding crushed red pepper flakes.
- For a crunchy topping on your casserole, add a layer of buttered Ritz cracker crumbs or buttered panko breadcrumbs over the cheese.
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
499kcal
(25%)
Carbohydrates
33g
(11%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
129mg
(43%)
Sodium
1004mg
(42%)
Potassium
639mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
707IU
(14%)
Vitamin C
53mg
(59%)
Calcium
191mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 499kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 129mg | 43% |
| Sodium | 1004mg | 42% |
| Potassium | 639mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 53mg | 59% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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