CHICKEN ALFREDO CASSEROLE
A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!
Provided by krissymarie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
- Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
- Bake in the preheated oven until melted and bubbly, about 25 minutes.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g
CHICKEN ALFREDO CASSEROLE
This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
- Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
- Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
- Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
- Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.
GARLIC PARMESAN CHICKEN ALFREDO CASSEROLE?
on the third creation of garlic parmesan,is combine chicken alfredo on the casserole,i created it,this new alfredo sauce is delicious
Provided by raymond spencer @clownman70360
Categories Chicken
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.Coat a large 9''- x-13'' baking dish.Add 1 cup shredded parmesan cheese.
- In a large of salted boiling water,cook pasta according to package directions until al dente.Drain immediately and set aside.
- Heat olive oil in a large skillet over medium heat.Season both sides with sea salt/black pepper,poultry seasoning,garlic powder and 2 teaspoons italian seasoning.
- Add to skillet and cook until the chicken is cooked through,8 minutes per side.Remove from heat.Place on a large plate.Let it rest for 5 minutes before slicing crosswise.
- Melt garlic butter in a same skillet over medium heat.Add minced garlic and cook until is fragrant,about 30 seconds.Whisk in flour and cook until the mixture is bubbling and golden,2 minutes.
- Gradually add heavy cream,half and half,cream cheese and garlic parmesan sauce,whisk constantly.Bring mixture to a simmer and stir in remaining shredded parmesan cheese.Let simmer until the sauce is thickens;1 minute.Season with sea salt/black pepper.
- In a large bowl,combine cooked penne pasta,sliced chicken and garlic parmesan alfredo sauce.
- Spread about half of the pasta mixture on the bottom of prepared baking dish,then sprinkle with half of pepperjack cheese.
- Add the remaining pasta mixture and top with more pepperjack cheese.
- Bake for 30 minutes or until the cheese is melty.
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