Yummy Alfredo Chicken Bake

AlfredoThis 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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Homemade is Better

I wanted to make chicken enchiladas for dinner last night.  I looked alc tortillast the nutritional info on a can of enchilada sauce.  High in sodium.  I’m getting old…I need to watch my sodium intake.  I made my own.  It was quick and easy and oh so tasty.  I’m also trying to eat better and used these low-carb tortillas.  They are really soft-no need to dip in the sauce or oil.  My entire meal took me about 1 hour beginning to end and let me tell ya…we ate well, with leftovers to beat!  Enjoy!

Enchilada Sauce

1/8 cup canola oil

1 large shallot finely diced

1/8 cup chili powder

2 tbsp. cumin

1 tsp. basil

1 tsp. oregano

1 tsp. jarred minced garlic or 1 large garlic clove minced w/ a little salt to create paste

2 tbsp. tomato paste (used from tube-keep in my fridge at all time – really handy)

15 oz. can organic tomato sauce

¾ can of water

Heat oil in sauce pan on medium heat.  Add shallots and cook until they start turning opaque.  Add spices, garlic and tomato paste cook for about 1 minute stirring constantly.  Mixture will become a paste.  Whisk in tomato sauce and water.  Simmer for about 20 minutes.

Chicken Enchiladas (Makes 6)

2-3 cups of shredded cooked chicken

Shredded reduced fat cheddar cheese

Enchilada sauce

Low-carb tortillas

In a casserole dish, spread some enchilada sauce on bottom.  Mix some of the enchilada sauce in w/ the cheese and chicken to coat.  Lay tortilla on flat surface, add ½ cup of chicken mixture to middle and roll up burrito style.  Lay seam side down in casserole dish.  Repeat, then cover w/ sauce and more shredded redenchilada plateuced fat cheddar cheese.  Bake at 350° for 25-30 minutes until cheese starts to brown.

I served with a brown rice/black bean side and a cilantro, jalapeño pepper coleslaw.  Yum!