Chicken-Broccoli Alfredo Casserole | Midwest Living

Chicken-Broccoli Alfredo Casserole

Chicken-Broccoli Alfredo Casserole

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Bake 25 mins

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Sure, the creamy Alfredo sauce is an indulgence, but this family-friendly recipe is loaded with healthy ingredients, too -- multigrain pasta, fresh veggies and lean chicken breast.


  • 8 ounces dry multigrain or whole grain penne pasta
  • 3 cups fresh broccoli florets
  • 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 8 - ounce package sliced cremini or button mushrooms
  • 1 medium red sweet pepper, chopped
  • 1 medium onion, halved and thinly sliced
  • 2 15 - ounce jars light Alfredo sauce
  • 1 1/2 cups shredded reduced-fat Italian blend cheeses (6 ounces)
  • 1 cup plain or whole wheat panko (Japanese-style) bread crumbs


  1. Preheat oven to 375 degrees F. Cook pasta according to package directions, adding broccoli for the last 4 minutes of cooking time. Drain.
  2. Meanwhile, in a very large nonstick skillet, cook chicken in 1 tablespoon of the oil over medium heat for 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside. Add mushrooms, pepper and onion to the same skillet. Cook for 6 to 8 minutes or until tender, stirring occasionally. Add Alfredo sauce and chicken. Cook and stir over medium heat for 2 to 3 minutes or until heated through.
  3. Spread half of the pasta and broccoli mixture in a 3-quart au gratin or baking dish. Top with half the chicken mixture and all of the cheese. Top with remaining pasta and broccoli and chicken mixtures.
  4. In a small bowl, combine panko and remaining 1 tablespoon olive oil. Sprinkle evenly over casserole. Bake, uncovered, for 25 minutes or until top is golden and casserole is heated through.


  • *Substitution Although we prefer the creamy indulgence of Alfredo sauce in this recipe, it does work just fine with tomato sauce.

Nutrition Facts

(Chicken-Broccoli Alfredo Casserole)

Servings Per Recipe 6, Folate (µg) 156, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 4, sodium (mg) 1133, fiber (g) 5, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, pro. (g) 33, calcium (mg) 340, sugar (g) 7, Potassium (mg) 535, Fat, total (g) 24, vit. C (mg) 69, cal. (kcal) 536, vit. A (IU) 1462, iron (mg) 3, carb. (g) 46, Niacin (mg) 10, Riboflavin (mg) 0, sat. fat (g) 11, Thiamin (mg) 0, chol. (mg) 111

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