This recipe, hands down, has become my daughter’s favorite to eat and to cook. We discovered it when we had to go out of town and she was left with friends for the weekend. That was last weekend and she has had it twice since. Originally posted on About.com, here is the recipe – what I like is you can be creative with it…add peas (her favorite), carrots, broccoli or asparagus. We also topped with mozzarella/provolone cheese and decrease the amount of milk – ½ cup made it too soupy for us. Enjoy!
Chicken Alfredo Casserole
By Linda Larsen
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4-6
- 1 (16-ounce) package rigatoni pasta
- 3 cups cooked diced chicken breast
- 1 (16-ounce) jar Alfredo sauce
- 1 (10-ounce) container refrigerated Alfredo sauce
- 1/2 cup milk
- 2/3 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).
Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.
Spray a 9″ x 13″ baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.
You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.
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