Description
Dump and Bake Chicken Alfredo Noodle Casserole is a perfect easy dinner for busy weeknights. This family dinner is a delicious baked alfredo chicken casserole that comes together with minimal effort. Ideal for a comforting weeknight meal.
Ingredients
Scale
- 2 tablespoons salted butter melted
- 2 tablespoons Italian seasoning
- 1–2 tablespoons garlic powder
- 1 teaspoon onion powder
- 1 pound boneless chicken cut into cubes
- salt and black pepper
- chili flakes
- 1 pound dry short cut pasta or egg noodles
- 3 cups chopped broccoli florets
- 4 ounces cream cheese melted
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella or provolone
- fresh parsley or basil for serving
Instructions
- Heat the oven to 425°F.
- Pour melted butter into a 9×13 inch baking dish with high sides, then add the chicken along with half of the Italian seasoning, garlic powder, onion powder, salt, pepper, and chili flakes.
- Layer the pasta and broccoli on top of the chicken and add one and a half cups of water over everything.
- In a bowl, combine the melted cream cheese with heavy cream, then whisk in milk and Parmesan cheese, adding more Italian seasoning as desired, and pour this mixture evenly over the noodles and broccoli.
- Sprinkle the shredded cheese over the top and dust with extra garlic powder, then cover and bake for 30 minutes.
- Remove the cover and bake uncovered for another 15 to 20 minutes until the cheese is golden and the noodles on top have crisped.
- Garnish with freshly chopped parsley or basil before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 779 kcal