An easy semi-homemade casserole that even picky kids will eat! Just prep the ingredients, mix and bake. It's perfect for a weeknight dinner when you don't have a lot of time.
Preheat oven to 350°.
Cook pasta until al dente according to package directions.
While pasta is cooking, steam the broccoli florets in a saucepan with about 1/4 cup water until bright green and almost ready to eat.
In a separate bowl, mix together the ricotta cheese, Italian Seasoning, salt, pepper, and 1/2 cup of the Mozzarella.
Once the pasta has cooked, drain the water and mix the alfredo sauce into the pasta until well covered. Mix in the chicken and broccoli, put into a baking dish.
Spoon the ricotta mixture into the pasta mixture, mixing it in a bit. I like to leave some areas with more ricotta that others. Spread the remaining Mozzarella onto the top.
Bake at 350° for about 35 minutes or until the top has browned.
Because this is cooking at home and not in a factory, there might be some variation between how I prepare this recipe and what you create at home. As such, all nutritional information are estimates and may vary. If you like this recipe or find it useful, you can rate it by clicking on the stars above. A 4 or 5 rating would be greatly appreciated!