Mushroom and Chicken Alfredo Casserole
A delicious and creamy casserole combining tender chicken, hearty pasta, and savory mushrooms in a rich Alfredo sauce, perfect for busy weeknights or family gatherings.
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.
Notes
Serve this casserole hot from the oven. It can be enjoyed on its own or paired with a fresh salad or garlic bread. Store leftovers tightly covered in the fridge for up to 3-4 days, or freeze for up to 2 months.