Dump-and-Bake Chicken Alfredo Casserole
User Reviews
5
Dump-and-Bake Chicken Alfredo Casserole
Description
The casserole begins by mixing uncooked rotini pasta with jarred Alfredo sauce, chicken stock (or broth), diced or shredded cooked chicken, and minced garlic in a baking dish. It is tightly covered with foil and baked at 425°F for 30 minutes to allow pasta to absorb liquid and start cooking. After uncovering and stirring, the pasta is checked for doneness, with additional baking time added if needed until al dente.
Shredded mozzarella is sprinkled over the top and baked uncovered for 8-10 minutes to melt the cheese and create a lightly browned topping. The casserole is garnished with grated Parmesan or fresh herbs such as basil, oregano, or parsley for added flavor and presentation.
This one-dish meal presents a creamy texture with tender pasta and chicken, rich from Alfredo sauce and cheeses. It is convenient for family dinners or casual gatherings and can be paired with vegetables or salad to balance the richness.
Rotini is recommended for this recipe due to its cooking time and shape, but other short pasta shapes with similar cooking times can be substituted. Baking times may vary depending on dish type; glass or ceramic will require longer than metal pans. Testing pasta texture before finishing the bake ensures an optimal creamy yet tender result.
Ingredients
- 1 (16 ounce) rotini pasta uncooked, package
- 22 oz Alfredo sauce approximately 2 ½ cups total, jarred
- 3 cups chicken stock (or sub with chicken broth)
- 2 cups rotisserie chicken or other diced cooked chicken, diced or shredded
- 2 teaspoons garlic about 2 large cloves, minced
- 2 cups mozzarella cheese or Italian blend cheese, shredded
- Parmesan Cheese such as basil, oregano, or parsley, garnish, chopped
- fresh herbs such as basil, oregano, or parsley, garnish, chopped
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; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step. Sprinkle mozzarella over the top.
- Bake, uncovered, for 8-10 more minutes, or until the cheese melts. Garnish with freshly grated Parmesan or fresh chopped herbs if desired.
Notes
- Rotini pasta is recommended; substitute with similar short pasta like penne or rigatoni if needed.
- Baking times vary by pan material; glass or ceramic pans take longer than metal.
- Check pasta doneness after initial bake; add 10-15 minutes covered if needed to reach al dente.
- Garnish with Parmesan cheese or fresh herbs such as basil, oregano, or parsley for enhanced flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 440kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1026mg | 43% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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