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Pasta and Chicken Alfredo Casserole Recipe

   
 

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     Pasta and Chicken Alfredo Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   34

Ingredients
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
 

Instructions
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
5/18/2009





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