Introduction

Craving comfort food with minimal fuss? This Broccoli and Chicken Alfredo Casserole is a creamy, cheesy, and family-friendly dish that’s perfect for busy weeknights. It’s packed with tender chicken, healthy broccoli, and rich Alfredo sauce, all topped with a crunchy, golden Panko breadcrumb and mozzarella layer. This hearty casserole is easy to prepare and bakes up beautifully in under 45 minutes. Whether you’re feeding a crowd or just want some leftovers for the next day, this dish is sure to become a weeknight favorite. Plus, it’s a great way to sneak in some veggies while keeping the flavors indulgent and satisfying!

Ingredients:

For the Casserole:

• 2 cups cooked chicken breast, shredded or cubed
• 3 cups fresh broccoli florets
• 2 cups cooked pasta (penne, rotini, or any preferred shape)
• 1½ cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup Parmesan cheese, grated
• ½ tsp garlic powder
• Salt and pepper to taste

For the Topping:

• 1 cup Panko breadcrumbs
• 1 tbsp olive oil or melted butter
• 1 cup shredded mozzarella cheese
• ¼ cup fresh parsley, chopped (optional for garnish)

Preparation:

Step 1: Cook the Pasta and Broccoli

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. In the last 3 minutes of the pasta cooking time, toss in the broccoli florets. This will blanch the broccoli while the pasta finishes cooking, saving time and pans.
4. Drain both the pasta and broccoli together, and set them aside.

Step 2: Prepare the Chicken and Alfredo Mixture

1. If using leftover or rotisserie chicken, shred or cube it into bite-sized pieces.
2. In a large mixing bowl, combine the cooked pasta, broccoli, chicken, Alfredo sauce, Parmesan cheese, garlic powder, and ½ cup of the shredded mozzarella. Stir until everything is well coated. Season with salt and pepper to taste.

Step 3: Assemble the Casserole

1. Grease a 9×13-inch casserole dish with cooking spray or a little butter.
2. Pour the Alfredo, chicken, and broccoli mixture into the prepared dish, spreading it evenly.
3. Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top of the casserole.

Step 4: Prepare the Panko Breadcrumb Topping

1. In a small bowl, mix the Panko breadcrumbs with the olive oil or melted butter until the breadcrumbs are evenly coated. This will give them a nice golden color and extra crunch during baking.
2. Sprinkle the Panko mixture evenly over the top of the casserole, creating a crispy topping.

Step 5: Bake the Casserole

1. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
2. If the breadcrumbs aren’t browning to your liking, you can turn on the broiler for the last 2-3 minutes of baking, but watch carefully to prevent burning.

Step 6: Garnish and Serve

1. Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving.
2. Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.

Cooking Notes:

• Chicken Options: You can use leftover chicken, rotisserie chicken, or quickly sauté boneless chicken breasts or thighs. Grilled chicken adds an extra depth of flavor.
• Alfredo Sauce: Store-bought Alfredo sauce is a time-saver, but homemade sauce will make the casserole even more delicious. If making your own, use a simple mix of heavy cream, butter, and Parmesan.
• Pasta Shape: Short pasta shapes like penne, rotini, or bowties work best for this casserole. Their texture holds up well in the sauce, making each bite satisfying.

Serving Suggestions:

• Serve this Broccoli and Chicken Alfredo Casserole with a light side salad or steamed vegetables to add some extra greens to your meal.
• For an even more indulgent meal, pair it with garlic bread or warm dinner rolls to soak up all the creamy Alfredo goodness.

Tips:

1. Make Ahead: You can assemble the casserole up to 24 hours ahead of time. Just cover and refrigerate until you’re ready to bake. When baking from chilled, add an extra 5-10 minutes to the cooking time.
2. Add More Veggies: Feel free to add in other vegetables like peas, spinach, or mushrooms to the mix for more variety and nutrition.
3. Freeze for Later: This casserole freezes well. Simply assemble the casserole and freeze before baking. When ready to eat, thaw in the fridge overnight and bake as directed.
4. Gluten-Free Option: Use gluten-free pasta and Panko breadcrumbs for a gluten-free version. Most Alfredo sauces are naturally gluten-free, but check the label if you’re using a store-bought version.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Nutritional Information (Per Serving):

• Calories: 520
• Protein: 30g
• Carbohydrates: 45g
• Fat: 22g
• Sodium: 950mg
• Fiber: 5g

Conclusion

This Broccoli and Chicken Alfredo Casserole is the ultimate weeknight dinner for when you need something quick, delicious, and satisfying. The creamy Alfredo sauce, tender chicken, and perfectly cooked broccoli make this dish a crowd-pleaser, while the Panko breadcrumbs and melted mozzarella give it a deliciously crispy finish. It’s easy to prepare, loaded with flavor, and offers the perfect balance of indulgence and nutrition. Whether you’re looking to feed the family or meal prep for the week, this casserole delivers every time.

Broccoli and Chicken Alfredo Casserole with Panko Breadcrumbs and Mozzarella

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

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For the Casserole:

• 2 cups cooked chicken breast, shredded or cubed
• 3 cups fresh broccoli florets
• 2 cups cooked pasta (penne, rotini, or any preferred shape)
• 1½ cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup Parmesan cheese, grated
• ½ tsp garlic powder
• Salt and pepper to taste

For the Topping:

• 1 cup Panko breadcrumbs
• 1 tbsp olive oil or melted butter
• 1 cup shredded mozzarella cheese
• ¼ cup fresh parsley, chopped (optional for garnish)

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Instructions

Step 1: Cook the Pasta and Broccoli

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. In the last 3 minutes of the pasta cooking time, toss in the broccoli florets. This will blanch the broccoli while the pasta finishes cooking, saving time and pans.
4. Drain both the pasta and broccoli together, and set them aside.

Step 2: Prepare the Chicken and Alfredo Mixture

1. If using leftover or rotisserie chicken, shred or cube it into bite-sized pieces.
2. In a large mixing bowl, combine the cooked pasta, broccoli, chicken, Alfredo sauce, Parmesan cheese, garlic powder, and ½ cup of the shredded mozzarella. Stir until everything is well coated. Season with salt and pepper to taste.

Step 3: Assemble the Casserole

1. Grease a 9×13-inch casserole dish with cooking spray or a little butter.
2. Pour the Alfredo, chicken, and broccoli mixture into the prepared dish, spreading it evenly.
3. Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top of the casserole.

Step 4: Prepare the Panko Breadcrumb Topping

1. In a small bowl, mix the Panko breadcrumbs with the olive oil or melted butter until the breadcrumbs are evenly coated. This will give them a nice golden color and extra crunch during baking.
2. Sprinkle the Panko mixture evenly over the top of the casserole, creating a crispy topping.

Step 5: Bake the Casserole

1. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
2. If the breadcrumbs aren’t browning to your liking, you can turn on the broiler for the last 2-3 minutes of baking, but watch carefully to prevent burning.

Step 6: Garnish and Serve

1. Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving.
2. Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 520
• Sodium: 950mg
• Fat: 22g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 30g