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Chicken Broccoli Alfredo Bake

Chicken Broccoli Alfredo Bake

5 2

Our Alfredo sauce brings creamy deliciousness to this incredibly easy Chicken Alfredo Bake – a recipe so simple you can have it on the dinner table in no time flat!  Chicken, pasta and broccoli are enveloped in flavorful Alfredo sauce for the ultimate one-dish dinner that also provides a full serving of vegetables!

serves 6 people


cost per recipe: $8.65

The price is determined by the national average.

  • 1/4

    cup panko (Japanese-style bread crumbs)

  • 2

    tablespoons grated Parmesan cheese

  • 1

    tablespoon olive oil

  • 4

    cups cooked penne pasta (from about 6 ounces/2 cups dry)

  • 2

    cups cubed cooked chicken

  • 1

    jar (14.5 ounces) Prego® Homestyle Alfredo Sauce

  • 3

    cups thawed frozen broccoli florets

  • 1/2

    cup milk

view nutrition info

How to Make It

Step 1

Set the oven to 400°F.  Stir the panko, cheese and oil in a small bowl.

Step 2

Stir the penne, chicken, sauce, broccoli and milk in a large bowl.  Pour the mixture into a 12x8x2-inch baking dish.  Sprinkle with the panko mixture.

Step 3

Bake for 20 minutes or until the panko mixture is browned and the penne mixture is hot.

Recipe Tips

  • Time-Saving Tip: Substitute 2 cans (12.5 ounces each) Swanson® Premium White Chicken Breast, drained, for the 2 cups cooked chicken.

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Made With
Prego® Homestyle Alfredo Sauce

Prego® Homestyle Alfredo Sauce

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Ratings & Reviews

  • Matt H.

    June 10, 2018


    We have a five month old and we’re living off of meal delivery services. This got expensive, so this week I decided to look for quick and easy meals. I tried this one tonight and it was well received by the wife! This meal was affordable, delicious, filling, and presented nicely! One tweak that I made was to put a dash of garlic powder in with the bread crumbs. I may add more next time!

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  • Colleen A.

    October 19, 2017

    Perfect balance of veggies, pasta, sauce, and chicken

    I made this almost exactly according to instructions--I used poached chicken thighs, and increased the topping 1.5x (would have been fine as written but I like the topping). It made 6 large servings and tasted great. My oven is temperamental so 20 minutes wasn't quite long enough to heat through--next time I might do 20 at 375, 10 -15 at 400, but that could entirely be due to my erratic oven. Everyone loved the taste, and the ratio of meat to veggies to pasta.

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