Dump-and-Bake Chicken Alfredo Casserole

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

Posted on Fantastical Sharing of Recipes