Dump and Bake Chicken Alfredo Pasta Casserole You only need 10 minutes of prep for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole! Ingredients 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
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