Chicken Alfredo Casserole

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Craving comfort food? This Chicken Alfredo Casserole is perfect for you! It’s creamy, cheesy, and packed with tender chicken and pasta. You can whip up this tasty meal in just 45 minutes from start to finish.

The best part? It’s super easy to make. You just need to cook some chicken and pasta, mix everything together, and pop it in the oven. It’s that simple! Plus, this recipe serves 6, so it’s great for family dinners or when you want leftovers for lunch.

Exact Ingredients List

Here’s what you’ll need to make this tasty 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

You’ll also need some salt for the pasta water. Make sure you have all these items ready before you start cooking.

Remember to cut the chicken into bite-sized pieces. This helps it cook evenly and makes the casserole easier to eat.

For the cheese, set aside 1/2 cup of the mozzarella to sprinkle on top. The rest will be mixed into the casserole.

Instructions

Preheat your oven to 350°F (175°C). This ensures it’s hot and ready when you need it.

Cook the chicken pieces in a skillet over medium heat. Add the chopped onion and minced garlic when the chicken is no longer pink. Cook until the onions are soft and clear.

Boil the penne pasta in salted water for about 11 minutes. Drain it when it’s tender but still a bit firm.

Mix the cooked chicken, onion, garlic, pasta, Alfredo sauce, 1 cup of mozzarella, and milk in a big bowl. Stir it all together well.

Pour this mixture into a casserole dish. Sprinkle the rest of the mozzarella and cheddar cheese on top.

Put the dish in the oven and bake for 25 minutes. The cheese should be melted and bubbly when it’s done.

Let the casserole cool a bit before you serve it. This helps the sauce thicken up and makes it easier to eat.

Enjoy your tasty Chicken Alfredo Casserole!

Possible Substitutes List & Recipe Variations

You can easily customize this Chicken Alfredo Casserole to suit your tastes or use ingredients you have on hand. Here are some simple swaps and variations to try:

Pasta: Use any short pasta shape like rotini, shells, or bow ties instead of penne.

Protein: Swap the chicken for cooked ground turkey, shrimp, or diced ham.

Cheese: Try different cheese blends like Italian mix or Parmesan instead of mozzarella and cheddar.

Veggies: Add some color and nutrition with these options:

• Frozen peas
• Steamed broccoli florets
• Sliced mushrooms
• Diced bell peppers

Sauce: Make it from scratch or use a store-bought creamy garlic or four-cheese sauce for a twist.

Toppings: Sprinkle breadcrumbs, crushed crackers, or French fried onions on top before baking for extra crunch.

For a lighter version, use whole wheat pasta and low-fat Alfredo sauce. You can also add herbs like basil or oregano for more flavor.

Remember, these changes might affect cooking times slightly. Keep an eye on your casserole as it bakes to ensure it doesn’t dry out or overcook.

Tips, Tricks & Storing

Here are some helpful tips for making the best Chicken Alfredo Casserole:

• Use rotisserie chicken to save time on prep.
• Cook the pasta al dente, as it will continue cooking in the oven.
• Add veggies like broccoli or spinach for extra nutrition.

To make it even more flavorful:

• Use freshly grated Parmesan instead of pre-shredded.
• Try different pasta shapes like shells or fusilli.
• Sprinkle breadcrumbs on top for a crunchy crust.

Storing your casserole is easy:

1. Let it cool completely
2. Cover tightly with foil or transfer to an airtight container
3. Refrigerate for up to 3-4 days

You can also freeze it:

• Wrap well in plastic wrap and foil
• Freeze for up to 3 months
• Thaw overnight in the fridge before reheating

To reheat, bake at 350°F until hot throughout. Add a splash of milk if it seems dry.