Cheesy Chicken Broccoli Alfredo Casserole

Chicken Broccoli Alfredo Casserole makes busy weeknights easier with a true dump-and-bake, one-pan method. Unlike many casseroles, you don't have to boil pasta or cook broccoli ahead. Everything bakes up together for creamy, foolproof comfort food.

It's a true one-pan dinner, with tender pasta, juicy chicken, and kid-friendly bites of broccoli all baked together in a creamy Alfredo sauce.

If you want to make it stretch or serve a crowd, add a green salad or some garlic bread on the side. This family-friendly casserole brings comfort to busy weeknights and always fits right in at a potluck.

• Pasta: Short pasta shapes like penne, rotini, ziti, or rigatoni work best for this dump-and-bake casserole.
• Chicken: Make homemade shredded chicken, toss in leftover chicken, or pick up a rotisserie chicken or pre-shredded chicken from the store. Any of these will work and bring great flavor to the casserole.
• Alfredo Sauce: I like the flavor of the refrigerated Buitoni Alfredo sauce. You can use your favorite brand. Taste your sauce before adding it to the pan. If it's bland, stir in a pinch of garlic powder, salt, or black pepper. A teaspoon of Dijon mustard is a quick way to add depth without extra steps.
• Broccoli: Be sure to cut the broccoli into bite-sized florets so it cooks evenly. You can also use frozen broccoli. Just microwave it for a minute or two to thaw, then drain off any extra liquid before adding it to the dish.
• Mozzarella Cheese: In most baked recipes, I recommend freshly shredded cheese because it melts the best, but I tested this recipe with pre-shredded whole milk mozzarella, and it worked great!

• Use a deep 9x13-inch casserole dish so you have plenty of room to stir. This helps prevent spills and makes mixing easier.
• If your Alfredo sauce, broth, or cooked chicken is refrigerator-cold, expect a slightly longer bake time. For faster, more even cooking, let cold ingredients sit out for a few minutes or use warmed broth.
• Add the Alfredo sauce and chicken broth first to coat the bottom of the pan to keep the pasta from sticking.
• When cover-baking, seal the foil tightly around the edges of the pan. Trapping the steam is key for no-boil pasta to cook evenly.
• Don't worry if everything looks a bit soupy before baking. The pasta will absorb a lot of liquid in the oven.

• Before adding the cheese on top, check that the pasta is just tender by poking a piece with a fork. Don’t just rely on the timer, as ovens and pans can bake differently. If the pasta still feels firm, cover the dish again and bake for another 5–10 minutes. If the casserole looks a bit dry, add a splash of broth before finishing in the oven.
• If you want a crispier top, move the casserole up to the top rack of the oven for the last few minutes.
• If you notice any dry pasta edges after removing the foil, gently press them down into the sauce with a spoon before adding the cheese.
• For more browning on top, pop the casserole under the broiler for 1–2 minutes. Keep a close eye so it doesn't burn.