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Baked Chicken Alfredo Casserole #FantasticalFoodFight

Italian style chicken and noodle casserole, baked with a creamy Parmesan cheese sauce until hot and bubbly.
Baked Chicken Alfredo Casserole

Baked Chicken Alfredo Casserole

By Sue Lau | Palatable Pastime

One of my two recipes of the day is for Baked Chicken Alfredo Casserole, which has chicken and noodles baked up in a creamy Italian style Parmesan sauce for this month’s Fantastical Food Fight,  which is  centered around  pasta recipes.

Normally I would make my  own alfredo sauce, but I happened  to have a jar of ready made sauce on hand I needed to use up for a quick supper, and there it is. It is very much a comfort food for me. It  does take almost an hour from start to finish but most of that is boil/bake time so beyond that, not a lot of effort. If you are in a hurry to finish up the sides I recommend a quick tossed romaine salad with Caesar dressingIf you have a loaf of French or Italian bread, you could toss that in the oven the last few minutes of casserole bake time to warm it up. Easy-Peasy.

Baked Chicken Alfredo Casserole

Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis. Each month we blog recipes on a common theme.

#FantasticalFoodFight

October 2018: Pasta

Be sure to check out the other pasta recipes in the collection this month!

Click on the hop link button to be transported to the link-up:

Baked Chicken Alfredo Casserole

Baked Chicken Alfredo Casserole

  • Servings: 6
  • Difficulty: easy
  • Print

Baked Chicken Alfredo Casserole
Ingredients:

  • 16 ounces chopped cooked chicken
  • 32 ounces alfredo sauce
  • 2-ounce jar diced pimientos, drained
  • black pepper (to taste)
  • 1 cup chopped onion
  • 1 cup diced zucchini
  • 2 cloves garlic, chopped
  • 1-2 tablespoons olive oil
  • 2 tablespoons dry white wine
  • 14 ounces fusilli pasta (corkscrew noodles), cooked and drained
  • 1/2 cup Parmesan cheese

Method:

  1. Preheat oven to 350ºF.
  2. Spray or butter the inside of a baking casserole dish.
  3. Heat oil in a skillet, then saute the onion, zucchini and garlic until tender; deglaze pan with wine.
  4. Mix sauteed vegetables with chicken, alfredo sauce, pimientos and black pepper in a mixing bowl; set aside.
  5. Cook pasta and drain; stir together with sauce mixture and pour into the buttered casserole dish.
  6. Sprinkle top with Parmesan cheese.
  7. Bake, uncovered, for 30 minutes, or until lightly browned and bubbly.

From the kitchen of palatablepastime.com


Baked Chicken Alfredo Casserole

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6 responses

  1. I always keep dried pasta and jarred sauce in my pantry. Perfect on those evenings when you need to throw together dinner in a little time with no effort.

    • This uses the jarred sauce since I needed to use one up- I’ll post a recipe for scratch sauce next time.

  2. I immediately was like “I spy zucchini” – any pasta dish with zucchini in it is going to be on my to-make-immediately list! What a fantastic and easy recipe 🙂

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