Zesty Chicken Alfredo Casserole Recipes

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, 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. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

ZESTY CHICKEN CASSEROLE

Steps:

• Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. , In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.

ZESTY CHICKEN ALFREDO

Steps:

• Rub chicken breasts with lemon oil, if using.
• Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop.
• Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce.
• Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat.
• When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side.
• Remove chicken from skillet and keep warm.
• If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes.
• Remove mushrooms from pan using a slotted spatula, leaving juice behind.
• If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan.
• Reduce heat to medium if necessary.
• Add pasta to boiling water.
• Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken.
• Add mustard and Alfredo sauce, and stir until combined.
• Simmer until heated through.
• Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done.
• Serve sauce over pasta and chicken.
• Sprinkle with parsley if desired.
• Serves 4.
• Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!

CHICKEN ALFREDO CASSEROLE

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.

PESTO ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray 8x8 in baking dish.
• Cook pasta per package directions.
• In a large bowl, mix cooked chicken, 1/2 cup cheese, spinach, alfredo and pesto sauces and tomatoes, if using.
• Drain pasta and add to bowl, mixing to coat.
• Add remaining cheese to top of casserole.
• In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Sprinkle on top of casserole.
• Cover with foil and bake 30-40 minutes until bubbling.
• Uncover and cook for 5 minutes more.
• Freezer directions: Freeze before baking. Let thaw overnight and bake as directed.