Dump-and-Bake Chicken Alfredo Casserole

No slaving over the oven for this casserole, just put it in your baking dish and let your oven do the work!

Happy Friday, everyone! I hope you had a wonderful week. Today, I'm bringing y'all this wonderful, easy casserole that is on my rotation when I need a recipe with chicken in it. What I love about this recipe in particular is there is no cooking the pasta before it goes in the casserole. The pasta cooks in it! If you have rotisserie chicken, you literally just mix it all in the baking dish and let your oven do all the work.

(Print)
What you need:

• 1 lb. rotini pasta, uncooked
• 1 jar (22 oz.) Alfredo sauce
• 3 cups chicken broth
• 2 cups diced, cooked chicken (rotisserie works well!)
• 2 tsp. minced garlic cloves
• 2 cups shredded mozzarella or Italian blend cheese
• Parmesan for serving, optional
• Fresh basil, oregano, and parsley, chopped for garnish, optional

Directions:

1. In a 9x13-inch baking dish, mix together pasta, alfredo sauce, chicken broth, chicken, and garlic.
2. Cover with aluminum foil and bake in a preheated 425 degree oven for 30 minutes.
3. Remove from oven, uncover, and stir. Pasta should be al dente. If not, recover and cook in 5 minute increments until done. 
4. When pasta is done, sprinkle the top with mozzarella and bake uncovered for an additional 10 minutes.
5. Garnish with Parmesan and fresh herbs, if desired.

Recipe from The Seasoned Mom

This Baked Chicken Alfredo Casserole from Palatable Pastime is made with pimentos, zucchini, and white wine. Yum! If alfredo just isn't your jam and you like pesto with your pasta, check out this Pesto Chicken Caprese Pasta that has little bits of fresh mozzarella throughout it.

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