This creamy chicken and broccoli alfredo casserole recipe is the answer to busy weeknights. Packed with flavor and tender ingredients, it all comes together in one dish and is the perfect comfort food. Easy gluten-free casserole recipes are convenient ways to get dinner on the table in a short time.
Ingredients
- 8 oz brown rice penne pasta, measured dry
- 3 cups broccoli florets, washed and trimmed
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2-3 cloves garlic, minced
- 1 jar of alfredo sauce
- 1/4 cup cashew milk
- 4 slices nitrate-free bacon
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F
- Cook the bacon in a large skillet until the fat is fully rendered.
- Remove cooked bacon with a slotted spoon and transfer to a paper towel to drain
- Then cook chicken in bacon grease until done. Add garlic and cook for 1-2 more minutes.
- Cook pasta in a large pot of water for 6 minutes. Then add broccoli to the water and cook for 3 more minutes.
- Drain pasta and broccoli together, and transfer to a large bowl
- Add cooked chicken to the bowl with the pasta and broccoli
- Then add the alfredo sauce and half of the bacon
- Add the cashew milk and stir to combine
- Transfer the mixture to a casserole baking dish.
- Cover with foil and bake for 20-25 minutes.
- remove the foil for the last few minutes, and sprinkle with the remaining bacon.
- serve and enjoy
