Description
A no-boil, one-dish wonder that creates the creamiest, cheesiest chicken alfredo casserole with minimal effort and maximum flavor!
Ingredients
- 16 ounces uncooked rotini pasta
- 22 ounces Alfredo sauce (approximately 2½ cups)
- 3 cups chicken stock
- 2 cups diced rotisserie chicken
- 2 teaspoons minced garlic (about 2 cloves)
- 2 cups shredded mozzarella cheese
- Optional garnish: Parmesan cheese and fresh herbs
Instructions
- Preheat oven to 425°F. In a large baking dish, combine uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic. Mix thoroughly.
- Cover tightly with foil and bake for 30 minutes.
- Remove from oven, uncover, and stir. Check pasta tenderness—if needed, cover and bake a few minutes longer.
- Once pasta is al dente, sprinkle mozzarella over top and bake uncovered for 8-10 more minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving. Garnish with Parmesan and herbs if desired.
Notes
Cooking time may vary depending on your baking dish material and individual oven. Glass or ceramic dishes typically need a few extra minutes compared to metal pans.
- Prep Time: 10 minutes
- Cook Time: 40 minutes