This is a super-easy week night dinner to put together fast! I made this last night for dinner for the two of us. The recipe called for jarred alfredo sauce, but I made my own. I started a roux (butter and flour, added milk and seasonings (garlic powder, italian seasoning, salt and pepper) and whisked until it thickened, taking it off the heat.)
I also halved the recipe, since it's just Mark and I. The recipe below makes 8 servings.
Chicken-Broccoli and Penne Casserole
1 (16 ounce) box penne, cooked
2 (16 ounce) jars alfredo sauce, warmed
4 cups cheese, shredded & divided in half (I used Mozzarella)
1 large bunch broccoli, cooked
3-4 boneless/skinless chicken breasts, seasoned, cooked, & cut into bite-sized pieces
salt-n-pepper to taste
italian seasoning for garnish
Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Taste to see if it needs a little more salt-n-pepper. Sprinkle the remaining bag of cheese and a sprinkling of italian seasoning over the top. Bake at 375 degrees for about 10-20 (ovens vary) minutes or until cheese melts.