Chicken and Broccoli Alfredo Casserole
Miz Helen's Kitchen
Ingredients
3 cups cooked large elbow macaroni
3 cups cooked chopped chicken
6 cups Broccoli Florets, steamed
1-1/2 cup (bottled) roasted red pepper, chopped
1 (22 ounce) jar Roasted Garlic Alfredo Sauce
1 cup milk
2 teaspoons dried basil
1 teaspoon parsley
1 teaspoon oregano
pinch red pepper flakes
1 cup slivered almonds
Topping
1 cup soft bread crumbs
1/2 cup butter melted
Directions
In a mixing pan or bowl, stir together the cooked macaroni, cooked, chopped chicken, steamed Broccoli Florets, and chopped Roasted Red Pepper.
In a small pitcher mix together the Alfredo Sauce and the milk.
Pour the Alfredo mixture over the macaroni and chicken mixture and mix well.
Add the dried basil, parsley, oregano, pepper flakes and almonds, then mix well.
Pour the mixture into a 9 X 13 baking dish, then cover the dish with foil.
Bake in a 350 degree oven for 30 minutes, remove from the oven.
Mix the bread crumbs with the melted butter.
Remove the cover from the casserole.
Sprinkle the buttered bread crumbs on top of the casserole.
Bake in the oven uncovered for 20 to 25 minutes until the bread crumbs are golden brown.
Remove from the oven and let stand for 10 minutes before serving.
Enjoy!