Four Cheese Italian Chicken Casserole Recipes

FOUR-CHEESE CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

FOUR-CHEESE CHICKEN ALFREDO CASSEROLE

Steps:

• Heat oven to 400°F.
• Bring milk and Alfredo sauce just to boil in large saucepan on medium heat, stirring occasionally. Meanwhile, mix Parmesan, parsley and garlic powder until blended.
• Separate fettuccine noodles. Add to sauce; stir to evenly coat. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with chicken, Parmesan mixture and mozzarella.
• Bake 30 min. or until chicken is done (165ºF).

FOUR CHEESE MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
• Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
• Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
• Bake in preheated oven for 15 to 25 minutes.

FOUR CHEESE CHICKEN ALFREDO

Steps:

• In a small saucepan, heat the heavy cream, butter, and cream cheese over medium heat, stirring regularly.
• When the butter and cream cheese have melted, add the Parmesan, mozzarella, and Romano cheeses. As the cheeses melts, bring the mixture to a boil, stirring continuously.
• When all the cheeses have melted, add the Italian spice mix, garlic, and salt. Gradually turn the heat down while continuing to stir frequently.
• Preheat your oven to 375 degrees Fahrenheit. Place the chicken breast on a baking sheet.
• Season the chicken with the Italian seasoning and garlic.
• Bake the chicken for 10-20 minutes. Chop the chicken into bite-sized portions.
• Boil the egg noodles until soft. Strain.
• Place the noodles on a plate. Add the chicken. Pour the Alfredo sauce over the top. Enjoy.

FOUR-CHEESE ITALIAN CHICKEN CASSEROLE

Steps:

• Saute half of the chopped onion in the olive oil. Add the bell pepper and cauliflower rice, and continue to saute until softened. Stir in the Italian dressing mix and garlic salt.
• Spread vegetables in a greased slow cooker*. Top with the shredded Mozarella cheese.
• Using the same skillet, saute the ground chicken with the remaining onion. When browned, stir in the pizza sauce and cream cheese. Simmer until smooth, then spoon over the vegetable layer in the cooker.
• Top with grated Cheddar and black olives. Combine the dried parsley with the Parmesan cheese, and sprinkle over the top.
• Cover with lid, and cook on LOW for 1-2 hours.
• *May also be cooked in a 9x9-inch baking dish: bake uncovered for 20 minutes at 375°.