Gluten-Free Chicken Alfredo Casserole For Spring
A creamy and comforting gluten-free chicken alfredo casserole perfect for springtime meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups gluten-free pasta
- 2 cups cooked chicken, shredded
- 2 cups alfredo sauce
- 1 cup broccoli florets
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the gluten-free pasta according to package instructions; drain and set aside.
- In a large bowl, combine the cooked pasta, shredded chicken, alfredo sauce, broccoli, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Top with mozzarella and parmesan cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
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Notes
- Feel free to add other vegetables like spinach or bell peppers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier kick, add red pepper flakes to the mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg