Dump-and-Bake Chicken Alfredo Casserole
Uncooked rotini baked with jarred Alfredo sauce, chicken broth, garlic, and cooked chicken, then topped with melted mozzarella.
Ingredients
Main Ingredients
- 16 oz rotini pasta uncooked
- 22 oz Alfredo sauce 1 large jar, about 2 1/2 cups
- 3 cups chicken broth
- 2 cups cooked chicken diced or shredded rotisserie chicken
- 2 tsp minced garlic
- 2 cups shredded mozzarella cheese or Italian cheese blend
- Parmesan and parsley for garnish, optional
Instructions
Cooking
- Heat the oven to 425°F (220°C). In a 9x13-inch baking dish, stir together the uncooked pasta, Alfredo sauce, broth, chicken, and garlic, pressing the noodles under the liquid.
- Cover tightly with foil and bake 30 minutes until the pasta is almost tender (bake 5 to 10 minutes more if still very firm).
- Uncover and stir well. Sprinkle the mozzarella on top.
- Bake uncovered 8 to 10 minutes until the cheese is melted and bubbly and the pasta is tender. Rest 5 minutes and serve.
Notes
Nutrition values are an estimate per serving, based on 8 servings. Use a large 22-ounce jar of Alfredo sauce so the pasta has enough liquid. Use cooked chicken only. Store in the refrigerator for up to 4 days.