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Chicken and Broccoli Alfredo Casserole Recipe

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This recipe for Chicken and Broccoli Alfredo Casserole is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. penne pasta
2 tablespoons olive oil
1 1⁄2 lbs boneless skinless chicken breasts
2 cups broccoli
1 15 oz jar light alfredo sauce
4 oz. shredded Italian cheese blend (moz)
1 teaspoon garlic powder (or to taste)
1⁄2 teaspoon dried basil (or to taste)
1⁄2 teaspoon salt, & pepper to taste
1⁄2 cup plain breadcrumbs
2 tablespoons butter, melted
Directions:
Directions:
Cook pasta per package. Drain & place into large mixing bowl.

Preheat oven to 350 degrees.

On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.

Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 2-4 minutes or until it reaches your desired crunchiness.

Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.

Add to cast iron pan.

In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.

Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

Place under broiler for 2-4 minutes until breadcrumbs are browned and crunchy.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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