Creamy Chicken Alfredo Casserole

In less than an hour you can have a hot, cheesy, pasta and chicken dish ready. Comfort food simply does not have to take hours to prepare.

This Creamy Chicken Alfredo Casserole uses jarred Alfredo sauce and pesto sauce, as well as a rotisserie chicken.

This casserole dish is perfect for a weekend gathering of family and friends. Just make two dishes, or double the recipe.

If you ever have leftover chicken, remember to shred it and freeze it for recipes just like this one. Or for this Southwestern Style Chicken & Chorizo Enchiladas With Chipotle Crema Sauce.

Southwestern Style Chicken & Chorizo Enchiladas With Chipotle Crema Sauce

Creamy Chicken Alfredo Casserole

1 (6 oz.) package fresh baby spinach, chopped

⅓ cup refrigerated pesto sauce

1 (15 oz.) jar Alfredo sauce

¼ cup chicken broth

12 ounces uncooked penne pasta, cooked according to package directions

2 ½ cups chopped rotisserie chicken

4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)

2 tablespoons thinly sliced fresh basil

¼ teaspoon paprika

Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.

Stir together Alfredo sauce and chicken broth in another bowl.

Brush 1 teaspoon of olive oil over the bottom of a 13×9-inch baking dish. Next, spread one-third of Alfredo mixture (about ½ cup) into the baking dish. Top with half of the spinach mixture.

Stir together cooked pasta, chicken, remaining Alfredo mixture and spinach mixture. Evenly pour or spoon into the baking dish.

Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese.

Return to oven, and bake until cheese has melted, about 5 minutes. Top with basil and paprika.

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