Chicken Alfredo Bake

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.

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.