Main Dishes

Chicken Pasta Cheesy Broccoli Casserole

40

Quick and easy! Add a salad and viola'...dinner!

6
1 pound box of shell pasta
4 boneless chicken breast - (I buy the cooked diced chicken breast to avoid this whole step and save time)
1 – 14 ounce bag frozen broccoli florets
1 – 16 ounce jar alfredo sauce
1 - 8 ounce block of sharp cheddar cheese, grated
salt, pepper and olive oil for roasting chicken
lemon pepper
1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it and set it aside. 2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside. 3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through. 4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!
Nutritions

Calories
164

Sodium
776mg
32% DV

Fat
5g
8% DV

Protein
20g
40% DV

Carbs
6g
2% DV

Fiber
1g
6% DV

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