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Smothered Alfredo Chicken Casserole With Potatoes Bacon And Broccoli

This comforting casserole features tender chicken, creamy Alfredo sauce, Yukon potatoes, broccoli, and crispy bacon baked into one cheesy, satisfying dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 520 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • ⅔ cup Hoosier Hill Alfredo Cheese Sauce Mix
  • 2 cups heavy cream
  • 1 ½ cups freshly shredded Parmesan cheese divided
  • 1 teaspoon black pepper
  • 3 lbs cubed Yukon potatoes
  • 1 ½ cups cooked chicken cubed or shredded
  • 2 cups broccoli florets
  • ½ cup chopped crispy bacon ~8 slices

Instructions
 

Instructions

  • Preheat oven to 375°F.
  • Whisk Alfredo sauce mix and heavy cream in a saucepan over medium heat until smooth and heated through.
  • Add one cup of Parmesan cheese and black pepper; stir until cheese is melted then remove from heat.
  • In a large mixing bowl, combine cubed potatoes, cooked chicken, broccoli, and chopped bacon.
  • Pour the Alfredo sauce over the mixture and stir to coat evenly.
  • Transfer to greased 9x13-inch baking dish and spread evenly.
  • Sprinkle remaining Parmesan cheese over the top.
  • Cover with foil and bake 25 minutes.
  • Remove foil and bake another 10–15 minutes until top is golden and potatoes are tender; rest 5 minutes before serving.

Notes

Let the casserole rest before serving to allow flavors to set. For extra crunch, place under broiler last 2–3 minutes.