Chicken Broccoli Alfredo Bake
Chicken Broccoli Alfredo Bake - a delicious and flavorful dinner casserole that is made with real, simple ingredients!
Ingredients
- 3 boneless, skinless chicken breasts
- ½ tablespoon extra virgin olive oil
- kosher salt and ground black pepper
- 2 cups broccoli florets
- 2-4 cups spaghetti squash cooked
- 2 cups dairy free alfredo sauce sub store-bought alfredo sauce
Instructions
- Prep: Preheat oven to 375℉.
- Bake Chicken: Place 3 boneless, skinless chicken breasts in a 10.5 x 7.5 casserole pan. Drizzle with ½ tablespoon extra virgin olive oil and sprinkle lightly with kosher salt and ground black pepper. Bake on the middle rack for 15 minutes.
- Bake Broccoli: Add 2 cups broccoli florets to the baking dish. Return to oven for 15 more minutes (or until chicken is fully cooked - internal temp of 165℉. I recommend using a meat thermometer).
- Rest + Cut: Remove from oven and place chicken breasts on a large plate to rest for 5 minutes. Then cut into 1 inch pieces.
- Combine: Place 2-4 cups spaghetti squash, cubed chicken, and 2 cups dairy free alfredo sauce in the casserole dish along with the broccoli and mix together. Place back in the oven for 20-30 or minutes, or until bubbly.
- Serve: Remove and enjoy immediately!
Notes
- Casserole dish: option to use a 9x13 baking dish, it will still work just fine!
- Spaghetti squash: You can make Instant Pot spaghetti squash while the chicken cooks or you can make baked spaghetti squash ahead of time!
Nutrition
Calories: 362kcal | Carbohydrates: 10g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 953mg | Potassium: 496mg | Fiber: 2g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 42mg | Calcium: 34mg | Iron: 1mg
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