Dump and Bake Chicken Alfredo Casserole
A simple and satisfying chicken casserole perfect for fall, featuring creamy alfredo sauce, pasta, and melted cheese.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Using rotisserie chicken can save time.
- 1 cup alfredo sauce
- 1 cup pasta (penne or rotini) Substitute with gluten-free pasta if needed.
- 2 cups broth (chicken or vegetable)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Optional: chopped parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, alfredo sauce, pasta, and broth. Mix well until all ingredients are evenly coated.
- Season the mixture with salt, pepper, and garlic powder.
- Transfer the mixture to a greased casserole dish and spread it out evenly.
Cooking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle mozzarella and Parmesan cheese on top.
- Bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden.
Notes
This casserole is also suitable for meal prep and can be enhanced with vegetables like spinach or broccoli. Store leftovers in the refrigerator for up to three days or freeze for up to three months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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