DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE
- 1 (16 ounce) package uncooked rotini pasta
- 1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
- 3 cups chicken stock
- 2 cups diced rotisserie chicken (or other diced cooked chicken)
- 2 teaspoons minced garlic
- 2 cups shredded mozzarella (or Italian blend cheese)
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
Instructions
- 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.
This article and recipe adapted from this site