Fall is here and it's time for some old fashioned comfort foods...soups, stews, casseroles. So the other day, I found this recipe from Amber at Amber's Delectable Delights and made it for dinner. It turned out delicious, however, I thought that some chopped raw broccoli and garlic would have cooked to be more tender in the oven, but they turned out semi-raw still....totally my fault. I should have steamed the broccoli and sauteed the garlic prior to adding. I will make this again, it was quick and easy and delicious....we had it that night and the next night we ate the leftovers.
Chicken Alfredo Bake
8 oz pasta, cooked and drained - *I used mini piccolini
2 cups broccoli florets
1 cup mushrooms *omitted because I didn't have mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tbs. butter *omitted this
- Preheat oven to 350 degrees
- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.