Easy to toss together with leftover shredded chicken and ingredients you likely already have in your kitchen! A kiddo favorite for sure!
Prep Time15 minutesminutes
Cook Time25 minutesminutes
Servings - 4servings
Ingredients
12oz.penne pasta
3cupsshredded rotisserie chicken
24ozjars alfredo sauce
12oz.bags frozen broccoli florets
2cupsshredded mozzarella cheese
Garnish: shaved Parmesan cheese
Side: salad
Instructions
Cook the pasta noodles for 7 minutes, or until al dente. Drain and rinse with cool water.
Preheat oven to 375 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Place the cooked and rinsed pasta noodles into the base of the prepared dish. Add the shredded chicken and frozen broccoli florets in and gently toss with the cooked noodles. Pour the alfredo sauce over the top and gently stir in with the pasta, chicken and broccoli. Top with the shredded mozzarella cheese.
Bake in the preheated oven for 20 to 25 minutes, or until cheese begins to golden.
Prepare the salad.
Serve Chicken & Broccoli Alfredo Bake with shaved Parmesan cheese garnish and salad.
Freezer Meal Instructions
Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.Thaw in the fridge overnight, or a shallow dish with warm water for about 20 minutes, before transferring to the oven and baking as directed.
Thaw completely and bake for 25 minutes, or until warmed through.Serve with shaved Parmesan cheese garnish and salad.