Chicken Alfredo Casserole


  • 3skinless, boneless chicken breast halves
  • 1 (8 ounce) package penne pasta
  • ½ (16 ounce) jar Alfredo sauce
  • 1 ½ cups shredded mozzarella cheese, divided
  • ¼ cup milk
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup shredded Cheddar cheese
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.

  • Step 3

    At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.

  • Step 4

    Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.

  • Step 5

    Bake in the preheated oven until melted and bubbly, about 25 minutes.

  • Cook's Notes:

    You can use any medium pasta noodles that you prefer, such as ziti, large elbow, etc.

    If using the second half of a jar of Alfredo sauce, swirl the milk in the jar to get all of it out.

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