A cozy casserole is always a hit when the weather turns chilly, and this Cheesy Broccoli & Chicken Casserole with Pumpkin Alfredo Sauce is the perfect dish for fall. Combining hearty ingredients like broccoli, chicken, and rice with a luscious pumpkin-infused Alfredo sauce, this dish is a warm, comforting meal that celebrates the flavors of autumn. The creaminess of the cheese and pumpkin, paired with tender chicken and broccoli, makes it a satisfying one-dish meal that is ideal for weeknight dinners or family gatherings.

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Ingredients:

For the Casserole:

• 2 cups cooked chicken breast, shredded or cubed
• 2 cups broccoli florets, steamed
• 1 ½ cups cooked rice (white, brown, or wild rice)
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

For the Pumpkin Alfredo Sauce:

• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ teaspoon ground nutmeg
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste

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Preparation:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter and set it aside.

Step 2: Cook the Rice

If you haven’t cooked your rice yet, prepare 1 ½ cups of rice according to the package instructions. You can use white rice, brown rice, or wild rice for this recipe. Once cooked, set the rice aside to cool slightly.

Step 3: Prepare the Chicken and Broccoli

While the rice is cooking, steam the broccoli florets until they are just tender (about 3-4 minutes). You want them to be slightly firm as they will continue cooking in the casserole. If your chicken isn’t cooked yet, you can poach or grill it until it’s fully cooked, then shred or cube the chicken breast.

Step 4: Make the Pumpkin Alfredo Sauce

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Stir in the canned pumpkin purée and cook for 1-2 minutes to heat through.

Next, pour in the heavy cream and whisk to combine with the pumpkin. Reduce the heat to low and add the Parmesan cheese, nutmeg, thyme, paprika, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is creamy and smooth. Taste and adjust the seasonings if necessary. Let the sauce simmer for 3-4 minutes, then remove from heat.

Step 5: Assemble the Casserole

In a large mixing bowl, combine the cooked rice, shredded chicken, and steamed broccoli. Sprinkle in the garlic powder, onion powder, and season with salt and pepper. Pour the pumpkin Alfredo sauce over the chicken, broccoli, and rice mixture. Stir everything together until the sauce evenly coats all the ingredients.

Transfer the mixture to the prepared baking dish. Spread it out into an even layer and sprinkle the top with shredded mozzarella and Parmesan cheese.

Step 6: Bake the Casserole

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown. If you want a crispier topping, you can turn on the broiler for the last 2-3 minutes of baking, but keep a close eye to prevent burning.

Step 7: Serve the Casserole

Once the casserole is done baking, remove it from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color, and serve warm.

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Cooking Notes:

• For a gluten-free version, ensure that the Parmesan cheese and other ingredients are gluten-free, and use a gluten-free rice variety.
• You can easily swap the chicken for turkey, especially if you have leftovers from a holiday meal.
• If you prefer a creamier texture, add an extra ¼ cup of heavy cream or milk to the Alfredo sauce.

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Serving Suggestions:

This Cheesy Broccoli & Chicken Casserole with Pumpkin Alfredo Sauce is a complete meal on its own, but it pairs well with a simple side salad or roasted vegetables. Serve it with a warm slice of crusty bread to soak up any extra sauce, or pair it with a refreshing glass of iced tea or apple cider for a perfect fall meal.

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Tips:

• Make it ahead: You can assemble this casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil, and when you’re ready to bake, remove the foil and follow the baking instructions.
• Freezing: This casserole freezes beautifully. After assembling the dish, cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
• Cheese Variations: Feel free to swap out the mozzarella and Parmesan for other cheeses like cheddar, Gruyère, or Gouda for a different flavor profile.

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Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

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Nutritional Information (per serving, based on 6 servings):

• Calories: 480
• Protein: 28g
• Sodium: 780mg

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Conclusion:

This Cheesy Broccoli & Chicken Casserole with Pumpkin Alfredo Sauce combines all the best elements of comfort food with the unique flavors of fall. The creamy pumpkin Alfredo sauce adds a subtle sweetness and warmth to the dish, while the broccoli, chicken, and rice make it a hearty, wholesome meal that everyone will love. Whether you’re preparing dinner for a weeknight or making a cozy dish to share at a family gathering, this casserole offers the perfect balance of cheesy goodness and seasonal flair.

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