chicken alfredo casserole

★★★★★ 2 Reviews
clownman70360 avatar
By raymond spencer
from st bernard, LA

do you love chicken alfredo,you gonna love this recipe.

★★★★★ 2 Reviews
serves 8
cook time 20 Min
method Bake

Ingredients For chicken alfredo casserole

  • 3 c
    multigrain penne pasta,uncooked
  • 2
    (10 ounces) bags fresh baby spinach leaves
  • 2 lb
    boneless,skinless chicken breasts,cut into bite-size pieces
  • 2 tsp
    dried basil leaves
  • 3 c
    roasted garlic alfredo sauce
  • 1/2 c
    chopped carrots
  • 1 c
    whipped cream cheese
  • 2 c
    shredded mozzarella cheese,divided
  • 1/4 c
    grated parmesan cheese
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How To Make chicken alfredo casserole

  • 1
    Heat oven to 350 degrees.Cook pasta as directed on package,adding spinach to the boiling water for the 1 minutes.
  • 2
    Meanwhile,heat a large nonstick skillet,sprayed with cooking spray on medium-high heat. Add chicken and basil;cook 3 minutes or until chicken is no longer pink,stirring frequently. Add alfredo sauce and carrots;bring to boil. Reduce heat to low;simmer 3 minutes or until chicken is cooked through. Stir in cream cheese spread until melted.
  • 3
    Drain pasta and spinach;return to same saucepan. Add chicken mixture;mix lightly. Stir in 1/2 cup mozzerella cheese.
  • 4
    Spoon into 8-inch square baking pan. Bake 20 minutes or until heated through. Sprinkle with remaining mozzerella cheese and the parmesan cheese. Bake 3 minutes or until cheese is melted.
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