If it’s a weekday and I’m cooking with chicken, it’s either a rotisserie chicken or it’s prepped chicken I made over the weekend. I want weekday cooking to be simple so I actually do it and I’m sure you feel the same!

This Chicken Alfredo Bake is quick, but also is amazing as leftovers so it’s a win win. This bake is as simple as they come so grab your rotisserie chicken, alfredo sauce, a veggie and let’s get it going.

Chicken Alfredo Bake

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes

Ingredients

• 1/2 rotisserie chicken, diced up into smaller pieces
• 2-3 heads of broccoli, chopped into small chunks
• 7-10 oz of noodles, I prefer bow tie
• 1 15-oz can of Alfredo sauce
• 4 tbs butter, melted
• 1/2 cup Italian panko crumbs
• 1 cup shredded parmesan cheese

Recipe

• Grab a large pot and fill it with water and a smaller pot and fill it with water. Bring both of those pots to boil.
• Dump the noodles into the large pot of boiling water and boil until cooked.
• Dump the broccoli into the smaller pot of boiling water and boil until the broccoli begin to soften, but have a little bit of a crunch.
• Drain the noodles and the broccoli.
• Put the noodles back into the large pot without water and put the stovetop on medium heat.
• Pour the alfredo sauce on top of the noodles and give it a stir.
• Add in the cooked broccoli and diced up rotisserie chicken and stir it all up until the sauce is coating everything.
• Preheat the oven to 350 degrees. In a medium casserole dish, spoon the chicken, broccoli and noodle mixture and even it out.
• In a small glass bowl, stir together the melted butter and panko crumbs.
• Sprinkle it over the top of the chicken mixture and then sprinkle the parmesan cheese.
• Bake in the oven for 10-15 minutes, until the cheese begins to lightly brown and the panko crumbs get a little crunchy.
• Enjoy! This is perfect for meal prepping too.

XO, Rachel