Chicken Alfredo Casserole
This Chicken Alfredo Casserole is a creamy, comforting dish that brings together tender chicken, pasta, and a rich Alfredo sauce, all baked to perfection. It's perfect for a family dinner or a potluck gathering.
Equipment
- 1 large pot
- 1 strainer
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 cooking spoon
- 1 oven
Ingredients
- 2 cups cooked and shredded chicken About 1 lb raw chicken.
- 8 oz penne pasta
- 2 cups Alfredo sauce Store-bought or homemade.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas Optional.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- to taste N/A salt
- to taste N/A pepper
- N/A N/A cooking spray or oil For greasing the baking dish.
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked shredded chicken, Alfredo sauce, cooked pasta, frozen peas, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly coated.
- Grease a 9x13 inch baking dish with cooking spray or oil. Pour the chicken Alfredo mixture into the dish and spread it evenly.
- Top the casserole with shredded mozzarella cheese and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Let it cool for about 5 minutes before serving.
Notes
You can substitute the chicken with rotisserie chicken for a quicker option.
Feel free to add vegetables such as broccoli or mushrooms for added nutrition.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.