chicken alfredo delight
This is an adaptation to my Seafood Alfredo Delight -- simply replacing the seafood with chicken. And, the delight of this recipe is that you can mix and match as you wish! Don't like the mushrooms? Leave 'em out! Prefer to use the leftover KFC chicken? By all means, throw that in instead (although, I'd recommend not using any salt, lol). Want a Mexican spin? Change up the cheeses. This recipe is also my large-dinner go-to recipe (hence using a bowl, that way I can mix multiples of everything and just pour it into separate bakeware).
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prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1 cup dry pasta, bite-sized
- 1 pinch salt
- 2 cups cooked, diced roasted chicken
- 2 jars alfredo sauce
- 10 ounces mixed vegetables (your preferred mix)
- 2 cans mushroom pieces, drained
- 2 cups mozzarella
- 1/2 cup grated fresh parmesan
How To Make chicken alfredo delight
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Step 1Preheat oven to 350*F. Spray a 9" x 13" pan with non-stick cooking spray.
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Step 2Prepare pasta according to package directions, adding a pinch of salt. When al dente, drain thoroughly.
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Step 3While pasta is cooking, chop chicken into bite-sized pieces.
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Step 4in a large bowl, combine pasta, chicken, alfredo, vegetables, and mushrooms. Place in prepared pan. Sprinkle with mozzarella and parmesan.
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Step 5Bake, uncovered, for 30 minutes, until bubbly and cheese is melted. If cheese is browning too fast, cover with aluminum foil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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