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Creamy Dump and Bake Chicken Alfredo Casserole Delight

A comforting Dump and Bake Chicken Alfredo Casserole with rotisserie chicken and creamy sauce—perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Boneless Skinless Chicken Breast Halves Rotisserie chicken can be used for convenience.
  • 16 ounces Penne Pasta
  • 1 jar Alfredo Sauce Consider a dairy-free option for a lighter version.
  • 2 cups Shredded Mozzarella Cheese
  • 1 cup Milk Substitute with any milk alternative.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder Fresh minced garlic for a more robust flavor.
  • 1 cup Shredded Cheddar Cheese Can substitute with Monterey Jack.
Optional Additions
  • 1 cup Cooked Vegetables (like Broccoli or Spinach) Stir into the mixture for more nutrition.
  • 1 teaspoon Italian Seasoning Add for extra flavor.

Equipment

  • Casserole Dish
  • large pot

Method
 

Steps
  1. Preheat your oven to 350°F (175°C).
  2. If not using rotisserie chicken, boil chicken breast halves for about 15 minutes until cooked, then chop.
  3. In salted water, boil penne pasta for approximately 11 minutes until al dente, then drain.
  4. In a mixing bowl, combine chicken, pasta, Alfredo sauce, half of the mozzarella, milk, onion powder, and garlic powder. Stir until evenly mixed.
  5. Pour mixture into a 1.5-quart casserole dish. Top with remaining mozzarella and cheddar cheese.
  6. Bake for 25 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 34gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 350mgIron: 2mg

Notes

This casserole is easy to prepare and delicious. It works well for leftovers too!

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