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Dump and Bake Chicken Alfredo Casserole

A creamy and delicious casserole made with tender chicken, rotini pasta, and cheesy Alfredo sauce, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups rotini pasta (uncooked)
  • 2 cups cooked chicken (shredded or cubed) Chicken should be halal-compliant.
  • 4 cups Alfredo sauce (jarred or homemade) Ensure it's halal-compliant.
  • 1 cup broccoli florets (fresh or frozen)
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
Optional Toppings
  • to taste fresh parsley For garnish.
  • to taste bread crumbs For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a large rectangular baking dish with cooking spray or a drizzle of olive oil.
  3. In the prepared dish, add the uncooked rotini pasta, shredded chicken, broccoli florets, Alfredo sauce, garlic powder, onion powder, and black pepper. Stir to combine.
  4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top of the mixture.
Cooking
  1. Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  3. Let the casserole cool for a few minutes before serving.
  4. Garnish with fresh parsley or bread crumbs if desired.

Notes

Substitutions include swapping chicken for halal turkey or sausage. For al dente pasta, increase the liquid slightly and reduce baking time by 5 minutes. Avoid overcooking after removing the foil.