Mushroom and Chicken Alfredo Casserole is a delicious and creamy dish that combines tender chicken, hearty pasta, and savory mushrooms baked in a rich Alfredo sauce. This comforting meal is perfect for busy weeknights or family gatherings, and it’s sure to please everyone at the table.
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Why Make This Recipe
This casserole is not only tasty but also simple to make. With just a handful of ingredients, you can create a satisfying meal that requires minimal prep time. It is a great way to use leftover chicken and makes great leftovers as well. Plus, the cheesy topping adds a delightful golden crunch that makes each bite irresistible.
How to Make Mushroom and Chicken Alfredo Casserole
Ingredients:
- 3 cups cooked shredded or diced chicken
- 8 oz uncooked pasta (penne or rotini recommended)
- 2 tablespoons butter
- 1 1/2 cups sliced mushrooms
- 2 cloves garlic, minced
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Boil the pasta in salted water according to package directions, then drain and set aside.
- In a skillet over medium heat, melt the butter. Add the mushrooms and cook for 5-7 minutes until they are browned.
- Add the minced garlic and sauté for 1 more minute.
- In a large bowl, combine the cooked pasta, chicken, sautéed mushrooms, Alfredo sauce, salt, and pepper. Mix well.
- Transfer the mixture into the baking dish and top with mozzarella and Parmesan cheese.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden brown.
- Let cool slightly before serving and garnish with parsley if desired.
How to Serve Mushroom and Chicken Alfredo Casserole
Serve this casserole hot from the oven. It can be enjoyed on its own or paired with a fresh salad or garlic bread. The creamy texture and rich flavors make it an excellent main dish that everyone will love.
How to Store Mushroom and Chicken Alfredo Casserole
To store leftovers, let the casserole cool completely and then cover tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. If you want to save it longer, you can also freeze it for up to 2 months. Just make sure to let it thaw in the fridge before reheating.
Tips to Make Mushroom and Chicken Alfredo Casserole
- For added flavor, you can use fresh herbs like thyme or basil.
- Make sure not to overcook the pasta; it should be slightly undercooked since it will continue to cook in the oven.
- If you want a bit of crunch, consider adding breadcrumbs on top of the cheese before baking.
Variation
You can customize this casserole by adding other vegetables like spinach, broccoli, or bell peppers. You can also swap out the chicken for shrimp or use a different type of cheese for a unique twist.
FAQs
1. Can I use store-bought Alfredo sauce?
Yes, you can use store-bought Alfredo sauce for convenience, but homemade sauce adds a special touch!
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole in advance and store it in the fridge until you’re ready to bake it.
3. Is this casserole gluten-free?
You can make this casserole gluten-free by using gluten-free pasta.
Now you’re all set to enjoy a comforting and creamy Mushroom and Chicken Alfredo Casserole! Get cooking and savor each delicious bite!
Mushroom and Chicken Alfredo Casserole
Ingredients
Main ingredients
- 3 cups cooked shredded or diced chicken Use leftover chicken for convenience.
- 8 oz uncooked pasta (penne or rotini recommended) Pasta should be slightly undercooked.
- 2 tablespoons butter
- 1.5 cups sliced mushrooms
- 2 cloves garlic, minced
- 2 cups Alfredo sauce (homemade or store-bought) Homemade sauce adds a special touch.
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Boil the pasta in salted water according to package directions, then drain and set aside.
- In a skillet over medium heat, melt the butter. Add the mushrooms and cook for 5-7 minutes until browned.
- Add the minced garlic and sauté for 1 more minute.
- In a large bowl, combine the cooked pasta, chicken, sautéed mushrooms, Alfredo sauce, salt, and pepper. Mix well.
- Transfer the mixture into the baking dish and top with mozzarella and Parmesan cheese.
Baking
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden brown.
- Let cool slightly before serving and garnish with parsley if desired.
