Ah, the comfort of a warm, cheesy casserole—it feels like a hug on a plate, doesn’t it? Today, I’m excited to share one of my all-time favorites with you: a Dump + Bake Chicken Alfredo Noodle Casserole. Imagine the ease of tossing everything into a dish, sliding it into the oven, and forgetting about it for a moment, only to come back to a bubbling concoction that fills your home with mouthwatering aromas. This dish has saved my weeknight dinners more times than I can count, and I can’t wait for you to make it yours!
Why you’ll love this recipe
Picture this: a whirlwind of flavors—creamy Alfredo, tender chicken, al dente pasta, and vibrant broccoli—all magically melded together with minimal effort. That’s the beauty of this recipe! Not only is it family-friendly and a great way to sneak in some veggies, but it also caters to the busiest of schedules. You can whip this up in no time, making it perfect for those evenings when there’s no time for elaborate cooking.
Plus, can we just take a moment to appreciate the leftover potential? This casserole is the gift that keeps on giving—delicious for lunch the next day, too! And let’s not forget the smiles around the dinner table as you watch everyone dig in. I mean, who wouldn’t love a dish that manages to please both kids and adults?
Gather these ingredients
To create this hearty delight, you’ll need:
- Cooked Pasta (2 cups): Whether it’s penne, rotini, or your preferred type, make sure it’s cooked just shy of al dente—you want it to hold up in the bake but not turn mushy.
- Cooked Chicken, shredded (2 cups): Leftover rotisserie chicken works wonders here! It’s quick, easy and adds incredible flavor without the fuss.
- Broccoli Florets (1 cup): Fresh or frozen will do! Broccoli adds that beautiful pop of color and a satisfying crunch. If you’re feeling adventurous, try asparagus or spinach too!
- Alfredo Sauce (2 cups): You can go store-bought for utmost convenience, or, if you’re in the mood, whip up a homemade version. Either way, it’s the creamy soul of the dish.
- Shredded Cheese (1 cup): Mozzarella gives that stringy goodness, while cheddar brings a sharp bite—choose your favorite or mix ‘em!
- Salt and Pepper to taste: A pinch of each to elevate those flavors and make everything sing!
How this recipe comes together
Let’s get our hands dirty (or not, really). Preheat your oven to 350°F (175°C) so it’s nice and toasty when you’re ready to bake.
- In a large mixing bowl, throw together your cooked pasta, shredded chicken, broccoli, Alfredo sauce, and half of that glorious cheese.
- Now, season with salt and a generous sprinkle of pepper to taste. Don’t be shy!
- Give it a gentle stir, making sure everything is well-coated in that luscious sauce.
- Spread the mixture into a greased baking dish—trust me, you want it greased to prevent any sticking drama.
- Top it off with the remaining cheese—this is where the magic happens!
- Slide your masterpiece into the oven for 25-30 minutes. Keep an eye out until it’s bubbly and the top is golden, signaling that it’s ready to shine.
- Once it’s out, let it cool slightly before serving—patience pays off!
Best way to enjoy it
When it comes to serving this casserole, the options are endless! Pair it with a fresh garden salad to balance the richness, or some crispy garlic bread to soak up that creamy sauce. Don’t hesitate to sprinkle some fresh herbs on top, like basil or parsley, for an extra layer of flavor!
How to store and freeze
Leftovers? You bet! Allow your casserole to cool completely before storing it in an airtight container in the fridge for up to three days. You can even freeze it for those "life later" moments; simply wrap it tightly with foil or plastic wrap, and it’ll be good for about 2-3 months. When you’re ready to dig in, just thaw it overnight in the fridge and reheat in the oven until warm and comforting.
Helpful cooking tips
- Experiment with different veggies like bell peppers or peas for a vibrant twist.
- If you prefer a spicy kick, toss in some crushed red pepper flakes or a dash of hot sauce.
- For a bit of crunch, top with breadcrumbs mixed with a drizzle of olive oil before baking.
Creative Twists
- Add bacon bits or cooked sausage for a meaty upgrade.
- Mix in different cheeses—think gouda or fontina for a gourmet touch.
- Try a different sauce—maybe a marinara for an Italian twist or a mushroom cream sauce for something earthier.
Ingredients
- 2 cups cooked pasta
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 2 cups Alfredo sauce
- 1 cup shredded cheese (mozzarella or cheddar)
- Salt and pepper to taste
Step-by-step instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cooked pasta, shredded chicken, broccoli, Alfredo sauce, and half the cheese.
- Season with salt and pepper.
- Pour into a greased baking dish and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let cool slightly before serving.
Your questions answered
- Can I use uncooked chicken? No, it’s best to use cooked chicken as this dish is a bake after mixing.
- What pasta works best? Any type! Just make sure it’s cooked to al dente first.
- Can I make it ahead of time? Absolutely! Assemble it a day in advance and refrigerate before baking.
- Is it freezer-friendly? Yes! Feel free to freeze before baking for later enjoyments.
- What can I substitute for Alfredo sauce? Any creamy sauce will work, or make a homemade version!
We all know that cooking is more than just combining ingredients—it’s about the memories you create along the way. So why not try this Dump + Bake Chicken Alfredo Noodle Casserole? It’s not just a dinner; it’s the start of a delicious tradition! I can’t wait for you to share your experiences with me—go ahead and play with flavors, make it your own, and savor that warm, cheesy goodness! Happy cooking!
Dump + Bake Chicken Alfredo Noodle Casserole
Description
This Dump + Bake Chicken Alfredo Noodle Casserole is a simple, delicious weeknight meal combining creamy Alfredo, tender chicken, and vibrant broccoli.Ingredients
Main Ingredients
Instructions
Preparation
-
Preheat Oven
Preheat your oven to 350°F (175°C). -
Mix Ingredients
In a large bowl, mix cooked pasta, shredded chicken, broccoli, Alfredo sauce, and half the cheese. -
Season
Season with salt and pepper to taste. -
Spread Mixture
Pour the mixture into a greased baking dish, then top with the remaining cheese. -
Bake
Bake for 25-30 minutes until bubbly and golden. -
Cool and Serve
Let cool slightly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 75mg25%
- Sodium 800mg34%
- Potassium 600mg18%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 30g60%
- Vitamin A 500 IU
- Vitamin C 50 mg
- Calcium 250 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 10 mcg
- Thiamin 0.1 mg
- Riboflavin 0.5 mg
- Niacin 5 mg
- Vitamin B6 0.5 mg
- Folate 80 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 300 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 30 mcg
- Copper 0.5 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
