|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 68g||88%|
|Saturated Fat 41g||206%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 43mg||214%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken broccoli ziti alfredo bake is a simple and elegant one-dish meal. You can substitute meatballs or chopped ham for the chicken if you'd like. Or you can use another type of pasta shape, such as penne or rigatoni, instead of the ziti.
Tips for Using Rotisserie Chickens
Rotisserie chickens are a wonderful way to get cooked chicken with no effort. They are sold at most large supermarkets. Remove the skin and bones and cube the meat; this is easier to do if the chicken is still warm. Let it stand until it's cool enough to handle because these chickens are sold piping hot. Each chicken should yield about 3 cups of cubed meat.
About Alfredo Sauce
Alfredo sauce is a creamy and smooth white sauce. You can buy it plain, or with added flavors like roasted garlic or cheese. If you're a little more ambitious, you can make your own white sauce; use 4 cups of milk to yield enough sauce for this recipe.
You can make this casserole ahead of time; prepare it, pour it into the baking dish, then cover and chill in the refrigerator up to three days. Let the dish stand at room temperature for about 20 minutes, then bake it, adding about 10 minutes to the baking time. The casserole should be browned on top and bubbly around the edges; then it's ready to eat.
1 (16-ounce) package ziti pasta, or penne
Salt, to taste
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
2 (16-ounce) jars Alfredo sauce
2 cups shredded havarti cheese, or cheddar cheese
1 (16-ounce) package frozen broccoli florets, thawed and drained
1 whole rotisserie chicken, meat and skin removed, meat cubed
1/2 cup grated Parmesan cheese
Steps to Make It
Gather the ingredients. Preheat the oven to 375 F.
Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
Bring a large pot of water to a boil and add some salt.
Cook the pasta in the water for 1 minute less than the recommended cooking time.
Drain and set aside.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 6 to 8 minutes.
Add the Alfredo sauce and bring to a simmer.
Take the pan off the heat and stir in the havarti or cheddar cheese until melted.
Stir in the cooked and drained pasta, the broccoli, and the chicken into the sauce mixture until combined.
Pour into the prepared pan and sprinkle with the Parmesan cheese.
Bake the casserole at 375 F for 45 to 55 minutes or until the mixture is bubbly and cheese on top begins to brown.
Serve and enjoy.
- It's important to cook the pasta just shy of done as it will cook further in the oven. The texture should be a little shy of perfectly al dente.
- Drain the pasta well. Excess water can water down the Alfredo sauce.
- Taking the pan off the heat before adding the cheese to the Alfredo sauce ensures that the sauce will not "break." If heated too hot, the oils in cheese can separate out, making the sauce look and feel greasy.
- Substitute diced ham, chopped meatballs, browned Italian sausage, or shredded poached chicken for the rotisserie chicken.
- Substitute chopped broccolini or broccoli rabe for the frozen broccoli if desired. Broccoli rabe should be blanched and squeezed dry.
- You can add other vegetables if desired. Red bell pepper, corn, and mushrooms are good options. All vegetables should be sauteed before adding them to the pasta.
How to Store
Keep leftovers refrigerated in an airtight container for up to 5 days. Reheat, covered, in a 350 F oven or in a microwave.