Monday, May 4, 2015

Chicken Alfredo Rotini Casserole

This is just a great casserole that my whole family loved. In fact, my 2 middle kids loved this so much they asked me to put the leftovers in their lunch boxes the next day. It's pretty much a creamy alfredo macaroni and cheese casserole. Yum! I jotted down this recipe while I was at my parents house last Thanksgiving and it's taken me this long to finally make it, but I'm so glad I put it on my to-try list. I served it with a Caesar salad and French bread and it was a great meal.

Chicken Alfredo Rotini Casserole

1 lb box rotini pasta
16 oz jar Alfredo sauce (I used Emeril's)
4 cups of cooked and cubed chicken (I used rotisserie chicken)
1/2 cup chicken broth
1/2 cup grated Parmesan
2 1/2 cups shredded mozzarella
1 1/2 teaspoons minced garlic
salt and pepper to taste

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees.

In a large bowl combine pasta, Alfredo sauce, cooked chicken, broth, Parmesan, 2 cups of the mozzarella, garlic, and salt and pepper to taste. Spread this mixture evenly into a non-stick sprayed 9x13 baking dish. Sprinkle with remaining 1/2 cup of mozzarella cheese. Bake uncovered for 30 - 35 minutes or until bubbly, hot, and just starting to turn golden in spots on top. Remove from oven and allow to cool for about 10 minutes before serving.

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