Chicken Alfredo Casserole
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake in the preheated oven until melted and bubbly, about 25 minutes.
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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