Dump + Bake Chicken Alfredo Noodle Casserole.
Ingredients
- 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
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Instructions
- 1. Preheat the oven to 425°F.
- 2. Melt the butter in a 9×13 inch baking dish with high sides. Add the chicken, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, onion powder, salt, pepper, and chili flakes.
- 3. Arrange the noodles and broccoli over the raw chicken. Pour over 1 1/2 cups of water.
- 4. Mix the melted cream cheese with the heavy cream. Whisk in the milk and the parmesan. Add additional Italian seasoning to taste. Evenly pour the cream mix over the noodles and broccoli. Top with cheese. Sprinkle with additional garlic powder. Cover and bake 30 minutes. Remove the lid and bake another 15-20 minutes or until the cheese is browning and the noodles on top are getting crispy.
- 5. Top with fresh chopped parsley or basil. Scoop and enjoy!
Source
Original recipe: View Original
