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
- kosher salt
- ground black pepper
- 1/2 tablespoon extra virgin olive oil
- 2 cup broccoli florets
- 2-4 cups spaghetti squash cooked
- Approx. 2 cups of dairy free alfredo sauce or store-bought
Instructions
- Preheat oven to 375 degrees F.
- Place chicken breasts in 10.5 x 7.5 casserole pan. Drizzle with olive oil and sprinkle lightly with salt and pepper.
- Bake on the middle rack for 15 minutes.
- Remove and add broccoli florets to the baking dish. Return to oven for 15 more minutes (or until chicken is fully cooked - internal temp of 165 degrees F. I recommend using an internal meat thermometer).
- Remove from oven and place chicken breasts on a large plate to rest for 5 minutes. Then cut into 1 inch pieces.
- Place spaghetti squash, cubed chicken, and Alfredo sauce to the casserole dish along with the broccoli and mix together.
- Place back in the oven for 20-30 or minutes, or until bubbly.
- Remove and serve 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!
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