Chicken-Broccoli Alfredo Casserole |

Chicken-Broccoli Alfredo Casserole

8 ounce dry multigrain or whole grain penne pasta

3 cup fresh broccoli florets

12 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces

2 tablespoon 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 ½ cup shredded reduced-fat Italian blend cheeses (6 ounces)

1 cup plain or whole wheat panko (Japanese-style) bread crumbs


Preheat oven to 375°F.

Cook pasta according to package directions, adding broccoli for the last 4 minutes of cooking time.


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.

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.

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.

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Happy Thanksgiving


I have been rather preoccupied lately and haven’t been writing my editor’s note. So, for those who have called and emailed to make sure I’m still on this Earth, I’m still here.

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