Chicken Alfredo Casserole Recipes

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DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE



Dump and Bake Chicken Alfredo Pasta Casserole image

You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!

Provided by Blair Lonergan

Categories     Dinner

Time 48m

Number Of Ingredients 7

1 (16 ounce) package uncooked rotini pasta
22 oz jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) ((approximately 2 ½ cups total))
3 cups chicken stock
2 cups diced rotisserie chicken ((or other diced cooked chicken))
2 teaspoons minced garlic
2 cups shredded mozzarella ((or Italian blend cheese))
Optional: Parmesan cheese and fresh chopped herbs ((such as basil, oregano, and parsley for garnish))

Steps:

  • Preheat oven to 425°F (220°C).
  • In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  • Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
  • Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g

BAKED CHICKEN ALFREDO



Baked Chicken Alfredo image

This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.

Provided by hkopinions

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h8m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package penne pasta
½ cup butter
2 teaspoons minced garlic
1 (8 ounce) package cream cheese, softened
2 cups milk
6 ounces grated Parmesan cheese, divided
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon ground black pepper
1 teaspoon olive oil
2 chicken breasts, patted dry
½ teaspoon garlic powder

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
  • Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
  • Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g

CHICKEN ALFREDO CASSEROLE



Chicken Alfredo Casserole image

This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into large chunks
2 1/2 cups low-sodium chicken broth
6 cloves garlic (4 crushed, 2 chopped)
3 wide strips lemon zest, plus 1 tablespoon lemon juice
2 sprigs rosemary
2 bay leaves
1 pound penne
6 cups small broccoli florets (about 1 pound)
4 tablespoons all-purpose flour
2 cups heavy cream
Freshly ground pepper
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups shredded low-moisture mozzarella cheese

Steps:

  • Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
  • Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
  • Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
  • Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
  • Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

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