CREAMY CHICKEN AND BROCCOLI RICOTTA BAKE

By mwalsh2

Ingredients

• For topping:
• 1 lb Rigatoni
• 3 boneless chicken breasts (baked and cubed)
• 1 can (15 oz) diced tomato with basic, onions, garlic
• 1 cup chopped onion
• 1 box frozen chopped broccoli
• 1 jar Alfredo Sauce
• 1 1/2 cups Ricotta cheese
• 1/2 cup Parmesean cheese
• 1 tsp. garlic salt
• 1/2 tsp. black pepper
• 1/3 cup seasoned dry breadcrumbs
• 1/4 cup grated Parmesean cheese
• 1 tbs. olive oil

Preparation

Step 1

Heat oven to 425. Coat 9x13 baking dish with nonstick cooking spray. Cook rigatoni according to box. Drain. Return to pot and stir in onions and can of tomatoes.

Bake chicken breasts with salt and pepper and cut into cubes. Add to rigatoni mixture. Cook broccoli in microwave according to package. Drain. Transfer to bowl and combine with alfredo sauce, ricotta, parmesean cheese, garlic salt and pepper.

Transfer broccoli mixture to the pot of pasta and mix together. Transfer pasta mixture to prepared baking dish.

Mix breadcrumbs, oil and parmesean in small bowl. Sprinkle over pasta.

Bake at 425 for 20-25 minutes or until golden brown and bubbly.