Dump and Bake Chicken Alfredo Pasta Casserole – A 10-minute complete crowd-pleaser, this Dump, and Bake Rooster Alfredo Pasta Casserole is a straightforward, tacky, consolation meals dinner on your busiest weeknights — and you do not even should boil the pasta!
My household has beloved the entire different Dump-and-Bake dishes that I’ve made, and it looks like you guys have too! What’s not to love, proper? You should not even boil the pasta or prep any substances, and the noodles come out tender and ideal each time!
SO WHERE DOES PASTA ALFREDO COME FROM?
The properly beloved fettuccine Alfredo pasta dish originates from Rome, the place a person known as Alfredo created a dish consisting of fettuccine, butter, and parmesan for his pregnant spouse. Through the years and after reaching America, it developed a more decadent, creamer sauce and is commonly discovered with meat.
I created this model with added hen, quick noodles, and the most influential factor; it is all made in a single dish from beginning to end; how straightforward is that?!
This dump and bake hen alfredo casserole is made with solely six substances! So what do it is advisable to make it? This is a listing of the senses;
- Quick pasta noodles
- One jar alfredo sauce
- Rooster inventory
- Rotisserie hen
- Optionally available toppings are recent herbs and parmesan cheese (for an additional taste punch)
Serve this casserole with an inexperienced salad or some steamed broccoli on the aspect, and you have a whole meal prepared in a matter of minutes. It is WAY simpler (and cheaper) than even grabbing take-out from the native Italian restaurant. You cannot beat that!
Dump and Bake Chicken Alfredo Pasta CasseroleCourse: Uncategorized
You best need 10 mins of prep for this smooth Dump-and-Bake Chicken Alfredo Pasta Casserole!
2 cups diced rotisserie chicken (or other diced cooked chicken)
2 teaspoons minced garlic
2 cups shredded mozzarella (or Italian blend cheese)
1 (16 ounce) package uncooked rotini pasta
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
3 cups chicken stock
- Preheat oven to 425°F (220°C).
- In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
- Serve with steamed broccoli and salad for a complete meal.
- Cholesterol: 163mg | Sodium: 1264mg | Potassium: 355mg | Sugar: 2.1g Serving: 1/6 of the recipe | Calories: 522kcal | Carbohydrates: 48.6g | Protein: 34.9g | Fat: 20.5g | Saturated Fat: 9.9g |