My Grandma’s 4-Ingredient Dinner Is Pure Comfort Food

• servings: 8 servings
• active time: 8 minutes
• total time: 50 minutes

Ingredients

2 tablespoons kosher salt

1 pound penne pasta

1 pound broccoli florets

1 (4 to 5-pound) rotisserie chicken, meat removed and shredded

1 jar (15 ounces) Alfredo sauce, such as Michael’s of Brooklyn, Carbone, or Rao’s

Directions

Preheat the oven to 400°F.

Cook pasta and broccoli: Bring a large pot of water to a rolling boil over high heat. Season the pasta water with the salt, then add in the penne. Give the pasta a good stir to ensure it isn’t sticking together. Cook for 3 minutes, then add the broccoli and stir again. Cook until the penne is very al dente and the broccoli is tender, about 4 minutes more. Reserve about 1 cup of the starchy cooking water before draining the pasta and broccoli in a colander in the sink.

Mix ingredients, then fill the casserole: Pour the cooked penne and broccoli back into the large pot. Add the shredded chicken, Alfredo sauce, and reserved pasta water and mix thoroughly. Pour the contents into a 9x13-inch casserole dish or baking pan and smooth into an even layer with a spoon or spatula.

Bake: Transfer the casserole to the oven and bake until the top layer has started to brown, about 20 minutes.

Serve: Let the casserole cool at room temperature for 15 minutes before serving. To store leftovers, wait until the casserole has cooled significantly, at least 1 hour, before covering the dish and moving it back to the fridge for up to 4 days. Or, you can store individual portions in airtight containers. To reheat, transfer to a serving bowl and pop it into the microwave. Love the recipe? Leave us stars and a comment below! Mark Beahm / Simply Recipes

Nutrition

• Calories: 585 kcal
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 250 mg
• Sodium: 1105 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 57 g