Alfredo Chicken Broccoli Bake

This Alfredo Chicken Broccoli Bake recipe is another easy dinner dish my family enjoys. It’s not exactly figure-friendly, but your taste buds are going to love you!

INGREDIENTS

  • 1 package (16 oz) elbow macaroni noodles (or a pasta noodle of your choice!)
  • 1 bag (14 oz) frozen broccoli florets
  • 2 cans (5 oz each) chicken, drained (or 2 1/2 cups of cooked chicken, shredded)
  • 1 can (14.5 oz) chicken broth
  • 1 pkg (8 oz) Cream Cheese, cubed and divided
  • 2 cup shredded Mozzarella cheese, divided
  • 2 Tbsp. Grated Parmesan Cheese
  • 1/4 cup (approx.) of bread crumbs
  • Dried basil

DIRECTIONS

  1. Heat oven to 375ºF. Spray a 13×9 inch baking dish with non-stick cooking spray.
  2. In large pot over high heat, cook pasta according to package directions, adding the broccoli to the boiling water for the last 3 min. Drain and return to stove top.
  3. Add chicken and chicken broth to the pot and simmer for 3 min.
  4. Add 1/2 of the cream cheese; cook an additional 2 minutes or until cream cheese is melted.
  5. Stir in 1 cup mozzarella and remove from heat.
  6. Spoon into baking dish and add the remaining cubes of cream cheese scattered about the dish. Cover with foil.
  7. Bake for 10 minutes, then sprinkle with remaining cheeses and bread crumbs. Bake uncovered for 3 min. or until cheese is melted. Let stand 5 minutes to thicken.
  8. Sprinkle with dried basil then serve and enjoy!