Chicken and Broccoli Alfredo Bake

Ingredients

• 8 ounces uncooked pasta (I used penne)
• 4 cups broccoli florets (see note)
• 2 cups cooked chicken (I used rotisserie) (shredded or chopped)
• 1 (15 ounce) jar Alfredo sauce
• 1/2 teaspoon Italian seasoning
• 1/2 cup freshly grated parmesan cheese
• 2 cups mozzarella (shredded)
• Salt & pepper (to taste)

Instructions

1. 1

   Preheat your oven to 375F and move the rack to the top third of the oven.

2. 2

   Boil a large, salted pot of water for the pasta, and cook it for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9x13 casserole dish.

3. 3

   Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.

4. 4

   Smooth it out in an even layer, and then top it with the mozzarella.

5. 5

   Bake, uncovered, for 15-20 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn't burn). Season with salt & pepper as needed and serve immediately.