Chicken Alfredo Casserole

Ingredients

• 1 1/2�2 pounds bone-in skin on chicken breast
• 1 pound box of shell pasta
• 1�14 ounce bag frozen broccoli florets (or fresh)
• 1�16 ounce jar alfredo sauce
• 1�8 ounce block of sharp cheddar cheese, grated
• salt, pepper and 1 Tablespoon olive oil for roasting chicken
• lemon pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. Grease a baking dish for the chicken.
3. Cook the chicken first.
4. Rinse the chicken breasts in cold water and pat dry with paper towels.
5. Season well. Rub with the olive oil, salt and pepper.
6. Place into the preheated oven and cook for 30 � 35 minutes or until cooked through.
7. Remove and let chicken cool until you can safely handle it.
8. Cut into small cubes and set aside.
9. Put a large pot of salted water to boil.
10. Once boiling add the pasta, stir occasionally and cook for about 8-10 minutes to el dente, then drain pasta and set aside.
11. Place broccoli into a saucepan and cover with water. Bring to a boil and cook for 5 minutes to tender.
12. Combine the chicken cubes, pasta and broccoli in a large mixing bowl. Pour in the alfredo sauce. Season with salt, pepper and lemon pepper to taste.
13. Stir in the grated cheddar cheese.
14. Grease a 9x13 inch baking dish with 1 Tablespoon olive oil.
15. Transfer the casserole makings to the baking dish.
16. Cover loosely with aluminum foil and bake for 25 minutes, then remove foil and bake for another 5 minutes.