Chicken Alfredo Casserole

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Chicken Alfredo Casserole is a tasty and easy meal you can make for your family. It combines tender chicken, pasta, and a creamy sauce all in one dish. You can have this comforting casserole ready in just 45 minutes, perfect for busy weeknights.

This recipe uses simple ingredients like chicken breasts, penne pasta, and Alfredo sauce. You’ll also add onion, garlic, and two types of cheese for extra flavor. The best part? It’s a dump-and-go meal, so you won’t have to spend hours in the kitchen.

Exact Ingredients List

Here’s what you’ll need to make this yummy Chicken Alfredo Casserole:

• 3 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 small red onion, chopped
• 3 garlic cloves, smashed and minced
• 1 (16-ounce) package penne pasta
• 1 (15-ounce) jar Alfredo sauce
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup milk
• 1 cup shredded Cheddar cheese

This recipe makes 6 servings. It takes about 20 minutes to prep and 25 minutes to cook.

Each serving has about 646 calories. It’s a filling meal that’s sure to satisfy your hunger!

Remember, you can use a slightly larger jar of Alfredo sauce if you like your casserole extra creamy. The cheese is divided, so keep 1/2 cup of mozzarella aside for topping.

Don’t forget to cut the chicken into bite-size pieces before you start cooking. This helps it cook faster and makes the casserole easier to eat.

Instructions

Start by preheating your oven to 350°F. This ensures it’s hot and ready when you need it.

Next, cut your chicken breasts into bite-sized pieces. Cook them in a skillet over medium heat until they’re no longer pink inside.

Add your chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onions are soft and see-through.

While the chicken cooks, boil a large pot of salted water. Add your penne pasta and cook for about 11 minutes, stirring now and then. Drain when it’s tender but still a bit firm.

In a big bowl, mix your cooked chicken, onions, garlic, pasta, Alfredo sauce, 1 cup of mozzarella, and milk. Stir it all together well.

Pour this mixture into a 1 1/2-quart casserole dish. Sprinkle the rest of the mozzarella and all the cheddar cheese on top.

Pop it in the oven and bake for about 25 minutes. You’ll know it’s done when the cheese is melted and bubbly.

Let it cool a bit before you dig in. Enjoy your tasty Chicken Alfredo Casserole!

Possible Substitutes List

You can easily swap out ingredients in this Chicken Alfredo Casserole. Here’s a list of tasty substitutes:

• Pasta: Try rotini, fusilli, or farfalle instead of penne
• Chicken: Use turkey, shrimp, or tofu for a different protein
• Cheese: Swap mozzarella for provolone or fontina
• Alfredo sauce: Make your own or use a low-fat version

For a veggie boost, add:

• Broccoli florets
• Sliced mushrooms
• Diced bell peppers
• Spinach leaves

Want to make it gluten-free? Use gluten-free pasta and check your Alfredo sauce label. For a dairy-free option, try a cashew-based Alfredo sauce and vegan cheese.

Feel free to get creative with herbs and spices too. Add dried basil, oregano, or Italian seasoning for extra flavor. You can also sprinkle some red pepper flakes on top for a spicy kick.

How To Make It Diabetes-Friendly

You can make this tasty Chicken Alfredo Casserole more diabetes-friendly with a few smart swaps. Try using whole wheat penne pasta instead of regular. It has more fiber, which helps slow down sugar absorption.

Cut back on the cheese to reduce fat and calories. Use 1 cup of low-fat mozzarella and 1/2 cup of reduced-fat cheddar. This still gives you great flavor with less saturated fat.

Pick a light Alfredo sauce or make your own using low-fat milk and Greek yogurt. This cuts calories while keeping the creamy texture you love.

Add extra veggies like broccoli or spinach. They’re low in carbs and high in nutrients. Aim for 2 cups of chopped veggies.

Use skinless chicken breast to keep the protein lean. You can also try ground turkey for a change.

When serving, fill half your plate with a side salad. This helps control portion sizes and adds more fiber-rich veggies to your meal.

Remember to check your blood sugar after trying this new version. Everyone responds differently to foods, so you may need to adjust the recipe to fit your needs.

Tips, Tricks & Storing

Use rotisserie chicken to save time. Just shred it and mix it into the pasta and sauce. You’ll still get that yummy chicken flavor without the extra cooking.

Cook your pasta al dente. It will keep cooking in the oven, so you don’t want it too soft. This way, it won’t turn mushy in the casserole.

Try different cheeses for new flavors. Parmesan or Gruyere can add a nice twist to your dish.

Make it ahead! You can prep this casserole earlier in the day and pop it in the oven when you’re ready to eat.

Got leftovers? Store them in an airtight container in the fridge. They’ll stay good for 3-4 days.

To reheat, put it in the oven at 350°F for about 20 minutes. Cover it with foil to keep it from drying out.

Want to freeze it? No problem! Wrap it tightly and it’ll keep for up to 3 months. Just thaw it overnight before reheating.

Add some veggies for extra nutrition. Broccoli or spinach work great in this dish.