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- 2 cups rotini pasta - 2 cups cooked chicken, shredded - 2 cups broccoli florets - 2 cups Alfredo sauce - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated For this casserole, I love using rotini pasta. Its twists hold the sauce well. I prefer cooked chicken that is shredded. This makes it easy to mix in. Fresh or frozen broccoli florets add green color and crunch. You can use store-bought or homemade Alfredo sauce. This creamy sauce ties all the flavors together. Finally, mozzarella and Parmesan cheese create a nice, cheesy top layer. - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste Garlic powder and onion powder add a nice depth to the dish. They make the casserole flavorful without adding too much work. I suggest seasoning it with salt and pepper. Always taste the mixture before baking. You want to make sure it is just right. - Fresh parsley Fresh parsley is a great touch. It adds color to the baked casserole. It also gives a fresh taste. You can sprinkle it on right before serving. This simple step makes your dish look gourmet. {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This step is key to cooking the casserole just right. While the oven heats, grab a large mixing bowl. In this bowl, combine 2 cups of uncooked rotini pasta, 2 cups of shredded cooked chicken, 2 cups of broccoli florets, and 2 cups of Alfredo sauce. Add 3 cups of chicken broth to the mix. Then sprinkle in 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Stir everything until it blends well. Don't forget to season with salt and pepper to taste! Now, take a greased 9x13 inch baking dish and transfer your pasta mixture into it. Spread the mixture evenly across the dish. Next, it's time to add some cheese! Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese on top of the mixture. This will create a tasty, cheesy crust. Finally, cover the dish with aluminum foil to keep the moisture in while it bakes. Place your covered casserole in the preheated oven. Bake it for 25 minutes. This covered baking time allows the flavors to meld and the pasta to cook. After 25 minutes, remove the foil. Bake it for an additional 15 minutes. This uncovered time lets the cheese bubble and turn golden brown. Once it looks perfect, take it out of the oven. Let it sit for about 5 minutes before slicing. You can garnish with chopped fresh parsley if you like. Enjoy your delicious creation! To achieve the best texture, cook your rotini pasta al dente. This means it should be firm to the bite. If the pasta is too soft, it can turn mushy in the casserole. Cook it for about two minutes less than the package instructs. Next, keep your sauce creamy. If you use store-bought Alfredo, look for a brand that is rich and thick. If you make your own, use heavy cream for added creaminess. A great sauce is key for a comforting dish. If you don’t have rotini, you can use any short pasta like penne or fusilli. These shapes hold the sauce well and mix easily with other ingredients. For a homemade Alfredo sauce, mix 1 cup of heavy cream with 1 cup of grated Parmesan and heat until melted. Add 2 tablespoons of butter and a pinch of garlic powder for flavor. This sauce is simple and tastes great! Pair your casserole with a simple side salad. A fresh green salad adds crunch and balance. You can also serve garlic bread alongside for a hearty meal. To serve the casserole, cut it into squares and use a spatula to lift pieces onto plates. Top with a sprinkle of fresh parsley for color and flavor. Enjoy the warm, cheesy goodness! Pro Tips Cook Pasta Al Dente: To ensure your rotini holds its shape and texture, cook it al dente according to package instructions before mixing it with the other ingredients. Use Homemade Alfredo Sauce: If time allows, try making your own Alfredo sauce for a fresher flavor. It enhances the overall taste of the casserole. Customize Your Veggies: Feel free to add other vegetables like bell peppers or spinach for added nutrition and flavor. Just make sure they are chopped into bite-sized pieces. Let It Rest: Allowing the casserole to rest for a few minutes after baking helps it to set and makes it easier to serve without falling apart. {{image_2}} You can change the meat in this casserole for a twist. Try ground turkey or Italian sausage for a different taste. They both cook well and add nice flavor. If you want a meat-free option, use cooked lentils or chickpeas. These options keep it hearty while being veggie-friendly. Add fresh herbs or spices to enhance your casserole. Basil, thyme, or even Italian seasoning work great. You can also toss in garlic or red pepper flakes for extra kick. For veggies, consider peppers, spinach, or zucchini. They not only add flavor but also color and nutrients. Switch up the cheese for more fun flavors. Cheddar, gouda, or even feta can give a new taste. If you want a dairy-free option, try cashew cheese or almond cheese. These can melt nicely and still keep your dish creamy. To store leftovers, let the casserole cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This keeps the flavors fresh. The best containers for leftovers are glass or BPA-free plastic. They are easy to clean and won’t hold smells. You can freeze the casserole before or after baking. To freeze before baking, prepare it as normal. Cover it tightly and place it in the freezer. To freeze after baking, let it cool completely. Then, wrap it well to avoid freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until warm. This usually takes about 30 minutes. In the fridge, the casserole lasts for about 3 to 4 days. Make sure to check for signs of spoilage. If it smells sour or has strange colors, it’s best to throw it out. If you see mold, do not eat it. Trust your senses to keep meals safe. Yes, you can make this casserole ahead. Prepare it, cover it, and chill it in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time. This makes it great for busy days. You can use homemade sauce or even a different cream sauce. A white sauce made from butter, flour, and milk works well too. You can also try pesto for a fun twist on flavor. Look for bubbly cheese and a golden top. The internal temperature should reach 165°F (74°C). If you see these signs, it’s ready to eat! Let it cool for a bit before serving. Absolutely! Whole wheat pasta works great in this recipe. It adds more fiber and nutrients. Just note that the cooking time might change slightly. Check it often to avoid overcooking. This blog post has guided you through making a tasty Dump-and-Bake Chicken Alfredo Casserole. We covered the essential ingredients, step-by-step cooking instructions, and helpful tips. You learned how to customize the dish with different proteins, flavors, and cheeses. Lastly, we discussed proper storage methods to keep your casserole fresh. Now, you can enjoy a comforting meal any day. Get creative and make it your own!

Creamy Dump-and-Bake Chicken Alfredo Casserole

A delicious and easy chicken Alfredo casserole made with rotini pasta, chicken, broccoli, and creamy Alfredo sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups rotini pasta
  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets
  • 2 cups Alfredo sauce
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the uncooked rotini pasta, shredded chicken, broccoli florets, Alfredo sauce, chicken broth, garlic powder, and onion powder. Stir until all ingredients are well combined.
  • Season the mixture with salt and pepper to taste.
  • Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
  • Once done, take the casserole out of the oven and let it sit for about 5 minutes before slicing.
  • Garnish with chopped fresh parsley, if desired, before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword Alfredo, casserole, chicken, pasta