Chicken Alfredo Casserole

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 /8 of the recipe
• Calories: 499 kcal
• Total Fat: 21 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Cholesterol: 105 mg
• Sodium: 1056 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 28 g