Description
Chicken Alfredo Casserole is a one-dish, dump-and-bake comfort meal featuring rotisserie chicken, penne pasta, and a creamy Alfredo sauce topped with mozzarella and cheddar.
Ingredients
Scale
- 3 cups rotisserie chicken, shredded
- 12 oz uncooked penne pasta
- 3 cups Alfredo sauce
- 2 cups chicken broth
- 1 cup milk
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley, for garnish
Instructions
- Preheat oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix ingredients: In the baking dish, combine uncooked penne, shredded chicken, Alfredo sauce, chicken broth, milk, garlic, Italian seasoning, pepper, and paprika. Stir until everything is evenly incorporated.
- Cover & bake: Cover tightly with foil and bake for 40–45 minutes, or until the pasta is tender.
- Add cheese: Remove foil, sprinkle mozzarella and cheddar evenly over the top.
- Final bake: Return to the oven uncovered for 10–15 minutes, or until the cheese is melted and bubbly.
- Serve: Let cool for a few minutes, then top with fresh parsley. Enjoy warm!
Notes
- No need to boil pasta—just mix and bake for a creamy, hands-off dinner.
- Use leftover rotisserie chicken to cut prep time even more.
- For a lighter version, swap in part-skim milk and reduced-fat cheese.
- Leftovers keep well in the fridge for up to 3 days; reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes (covered) + 10-15 minutes (uncovered)
- Category: Casserole
- Method: Dump and Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: Estimated 700
- Sugar: 6-7 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: Chicken Alfredo Casserole, Dump and Bake, Rotisserie Chicken, Penne Alfredo, Creamy Alfredo, One-Dish Dinner