DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE
You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!
Provided by Blair Lonergan
Categories Dinner
Time 48m
Number Of Ingredients 7
Steps:
- 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; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). 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 8-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g
CHICKEN ALFREDO CASSEROLE
A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!
Provided by krissymarie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g
MEXICAN CHICKEN ALFREDO
One family member likes Italian; another likes Mexican. They'll never compromise when this is on the menu. -Tia Woodley, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.
Nutrition Facts : Calories 559 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 899mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
ZESTY CHICKEN ALFREDO CASSEROLE
My husband and I really loved this casserole!
Provided by Jennifer DeShazo
Categories Casseroles
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. First heat water for the egg noodles according package directions. Now, dice your chicken breasts up into 1 inch cubes. Preheat oven to 350 degrees.
- 2. Once egg noodles are in the water, heat olive oil in deep skillet over medium heat. Add chicken, mushrooms, onion and garlic. Cover and cook for 10 minutes until chicken turns white and mushrooms and onions are soft. Add both cans of tomatoes - one with juice and one drained. Add Salt. Cover and cook another 10 minutes, stirring to prevent sticking. Keep an eye on your noodles to be sure they don't overcook.
- 3. Drain noodles and rinse with cool water - set aside to let drain completely. Remove skillet from heat. Use a deep, glass casserole dish or a nonstick cake pan and coat the bottom with butter, PAM or olive oil to prevent sticking.
- 4. Now begin to layer the ingredients. Start with 1/2 of the noodles spread evenly over the bottom of the dish/pan, followed by the chicken mixture distributed with a slotted spoon (you don't need to use the juice from the skillet) as even as possible over the noodles. Cover layer with 1 cup each of the two cheeses. Open the jar of alfredo sauce, drizzle 1/2 of jar evenly over the top of the layer (it may be easier to pour the alfredo sauce into a measuring cup with a spout and pour it from there). Now, cover layer with remaining half of egg noodles and repeat process, EXCEPT drizzle the remainder of the alfredo sauce over the noodles and chicken BEFORE you top it off with the remaining two cups of cheese.
- 5. Place casserole into preheated over and bake for 25-30 minutes or until cheese is brown and bubbly. Serve with favorite italian bread/roll.
ZESTY CHICKEN ALFREDO
I almost feel guilt making a recipe using purchased Alfredo sauce, since the real thing is so easy to make, but this is a lot healthier.
Provided by Toby Jermain
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 562.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 68.4, Sodium 130.1, Carbohydrate 83.8, Fiber 4.9, Sugar 4.2, Protein 44.8
ZESTY CHICKEN CASSEROLE
Broccoli, chicken and rice get a little "zip" from Italian salad dressing. Anyone who favors food with lots of flavor will enjoy this dish.-Dianne Spurlock, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 508 calories, Fat 20g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 1739mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 37g protein.
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