Description
A creamy and delicious chicken and broccoli casserole made with Alfredo sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 jar store-bought Alfredo sauce
- 1 cup long-grain white rice
- 2 cups fresh or frozen broccoli florets
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 2 cups chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- In a large bowl, combine uncooked rice, diced chicken breast, broccoli, and Alfredo sauce. Stir in your seasonings, making sure everything is evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Pour in 2 cups of chicken broth over the mixture.
- Cover the dish tightly with foil and bake for about 45 minutes or until the rice is tender and the chicken is cooked through.
- Remove the foil, sprinkle the shredded mozzarella cheese on top, and return the dish to the oven.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, let the casserole sit for about 5-10 minutes before serving.
Notes
- This casserole can be prepared in advance and stored in the refrigerator before baking.
- Make sure to check the internal temperature of the chicken to ensure it’s fully cooked.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg