Free Online Recipes

Sign Up login

Pasta and Chicken Alfredo Casserole Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Pasta and Chicken Alfredo Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   34

3 tablespoons butter, melted, plus extra for greasing dish
1 recipe Quick Alfredo Sauce, for recipe click here, or 2 (10-ounces each) jars prepared sauce
2 cups cooked chicken or turkey
8 ounces farfalle or fettuccine
1 bunch green onions, thinly slices (white and green parts)
2 cups frozen peas, thawed
1 teaspoon poultry seasoning
1/2 cup seasoned dry breadcrumbs
1/2 cup grated Parmesan cheese

1. Fifteen minutes before baking, preheat oven to 400 degrees. Butter a deep 3-quart casserole. Prepare the Alfredo sauce and have it ready. 2. Cook pasta in large pot of boiling water for 12 minutes or until just tender but still firm to the bite (al dente). Drain and transfer to large bowl. Mix in Alfredo sauce, chicken, green onions, peas and poultry seasoning. 3. In small bowl, mix breadcrumbs, Parmesan and 3 tablespoons melted butter. 4. Transfer pasta mixture to prepared baking dish. Sprinkle with crumb mixture. (At this point the casserole can be covered and refrigerated overnight. Add about 10 extra minutes to the oven time.) Bake, uncovered, until pasta it hot and the topping is golden brown, about 25 minutes.
Nutrition information (per serving)- 292 calories, 49 percent of calories from fat, 15 g fat, 2.5 g saturated fat, 55 mg cholesterol, 10 g carbohydrates, 9 g protein, 1120 mg sodium, 1.1 g fiber

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Pasta and Chicken Alfredo Casserole recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.