Chicken Broccoli Alfredo Bake
A cozy, creamy, and easy-to-make gluten-free chicken broccoli Alfredo bake that's perfect for busy weeknights and reheats beautifully.
Ingredients
Main Ingredients
- 3 cups cooked chicken, chopped or shredded Can use leftover roasted chicken or rotisserie chicken.
- 2 cups broccoli florets Fresh or frozen, thawed and patted dry.
- 8 oz gluten free pasta Optional; can substitute with cooked rice.
- 2 tbsp butter For making the Alfredo sauce.
- 2 cloves garlic, minced
- 1 cup heavy cream or half and half
- 1 cup Parmesan cheese Freshly grated is preferred.
- 1 cup mozzarella cheese For topping, optional.
- 1 tsp salt To taste.
- 1 tsp pepper To taste.
- 1 tsp Italian seasoning Optional.
Instructions
Preparation
- Preheat your oven to 375 F (190 C) and lightly grease a 9x13 baking dish.
- If using pasta, cook it until barely done, then drain. If using frozen broccoli, thaw and pat dry.
Making the Alfredo Sauce
- In a pan, melt the butter and add minced garlic for about 30 seconds.
- Pour in the cream and warm it up, then stir in Parmesan cheese until smooth.
- Season with salt and pepper. Adjust thickness with more cream if necessary.
Combining and Baking
- In a large bowl, mix together the chicken, broccoli, and pasta or rice if using.
- Pour the Alfredo sauce over the mixture and stir until everything is coated.
- Spread the mixture into the greased baking dish and top with mozzarella and extra Parmesan.
- Bake for 20 to 25 minutes until hot and bubbly. Broil for an additional 1 to 2 minutes for a golden top, watching closely.
Notes
For best results, use high-quality gluten-free pasta and adjust seasonings as needed. This dish can be prepared ahead of time and stored in the fridge before baking.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g
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