Dump and Bake Chicken Alfredo Casserole and More Tasty Pressure Cooker Recipes
This Dump and Bake Chicken Alfredo Casserole is a quick and easy comfort food dish featuring penne pasta, creamy alfredo sauce, shredded chicken, and fresh broccoli baked together for a cheesy, delicious meal perfect for busy nights.
Equipment
- 1 9x13 Ceramic Casserole dish Sprayed with cooking spray
Ingredients
Main ingredients
- 1 box Penne pasta 16 oz, uncooked
- 2 jars Alfredo sauce 15 oz each, any combo
- 3 cups Chicken stock or broth full salted preferred
- 2 cups Cooked shredded chicken rotisserie recommended
- 2 cups Fresh broccoli florets chopped, avoid frozen
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheese Italian blend or mozzarella
Instructions
Instructions
- Preheat your oven to 375°F. Spray a 9x13 casserole dish with cooking spray so nothing sticks and clean-up is easier.
- Dump uncooked penne pasta into the casserole dish.
- Pour both jars of alfredo sauce evenly over the pasta.2 jars Alfredo sauce
- Add 3 cups chicken stock or broth to the dish.3 cups Chicken stock or broth
- Layer cooked shredded chicken on top of the mixture.2 cups Cooked shredded chicken
- Add fresh broccoli florets over the chicken.2 cups Fresh broccoli florets
- Sprinkle Italian seasoning, garlic powder, kosher salt, and black pepper evenly over the dish.1 teaspoon Italian seasoning, 1 teaspoon Garlic powder, 1 teaspoon Kosher salt, 0.5 teaspoon Black pepper
- Cover the dish tightly with foil and bake for 40 minutes. Halfway through, remove the foil, stir gently to prevent sticking, then cover again and continue baking. For firmer pasta cook 35 minutes, for softer pasta bake 45 minutes.
- Remove foil, sprinkle shredded cheese on top, then place under broiler for a few minutes until cheese melts and turns golden.2 cups Shredded cheese
- Let the casserole set for about 5 minutes before serving warm.
Notes
Use fresh broccoli to prevent soggy casserole. Adjust salt based on broth saltiness. Rotisserie chicken is an easy option. Serve warm and enjoy leftovers refrigerated or frozen up to 2 months.