Chicken Alfredo Bake
This Chicken Alfredo Bake is an awesome dinner choice the whole family will love. Penne pasta, cooked chicken, alfredo sauce and mozzarella cheese make this a great casserole.
Servings: 10 servings
Ingredients
- 12 Ounces Pasta
- 2 ½ Cups Alfredo Sauce
- 2 Cups Mozzarella Cheese Divided
- 3 Cups Rotisserie Chicken Chopped
Instructions
- Preheat the oven to 350 degrees and grease a 9x3 casserole pan.
- Cook Pasta to al dente according to package directions.
- Once pasta is done return it to the pot and add the alfredo sauce and half of the mozzarella. Stir to combine.
- Next add the chicken and gently stir to coat the chicken in sauce.
- Add the chicken and pasta mixture to the pan and spread evenly.
- Sprinkle the remaining cheese over the top of the pasta then bake for 20-25 min.
- Once done you can broil for 2-3 min to brown the top a little.
Video
Notes
Make Ahead: Assemble the casserole but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 5-10 extra minutes to bake time since it is going in cold.
Freezing: Assemble in a freezer safe dish but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator then bake according to directions.
Storing Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat covered with foil at 350 degrees for 20 minutes or microwave individual portions with a splash of water or extra alfredo sauce to keep it from drying out.
Pan Size: Use a 9x13 casserole dish for best results.
Pasta Tip: Cook pasta al dente — it will finish cooking in the oven. Overcooked pasta before baking will turn mushy.
Cheese Tip: Shred your own mozzarella from a block for the best melt.
Nutrition
Serving: 1cup | Calories: 305kcal | Carbohydrates: 28g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 559mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 151IU | Calcium: 120mg | Iron: 1mg