Cellar Dwellers
Chicken Alfredo Casserole
8 servings
분량10 minutes
활동 시간45 minutes
총 시간재료
1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
3 cups chicken stock (or sub with chicken broth)
2 cups diced or shredded rotisserie chicken (or other diced cooked chicken)
2 teaspoons minced garlic (about 2 large cloves)
2 cups shredded mozzarella cheese or Italian cheese blend
Optional garnish: Parmesan cheese and chopped fresh herbs, such as basil, oregano, or parsley
방향
Preheat the oven to 425°F (220°C). In a large baking dish, stir together the uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; give the pasta a good stir. At this point, check the pasta to make sure that it is almost al dente (but not quite done). It should still be quite firm at this point, because it will go back into the oven. There will also still be quite a bit of liquid in the pan (that's fine). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10minutes longer. If it’s still very hard after 30 minutes, just cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
Sprinkle the cheese over the top.
Bake, uncovered, for 5-10 more minutes, or until the cheese melts and the pasta is perfectly al dente (but not mushy and overdone).
Garnish with freshly grated Parmesan or chopped fresh herbs if desired.
영양 정보
1회 제공량
1 /8 of the recipe
칼로리
499 kcal
지방 전체
21 g
포화 지방
11 g
불포화 지방
10 g
트랜스 지방
-
콜레스테롤
105 mg
나트륨
1056 mg
탄수화물 전체
46 g
식이섬유
2 g
총 당류
3 g
단백질
28 g
8 servings
분량10 minutes
활동 시간45 minutes
총 시간