DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE #dinnerfood

Yes, yes…it’s true! This meal RIGHT HERE is that the stuff of carb-lovers’ dreams! With much no effort the least bit (and solely a couple of terribly easy ingredients), you can have a homemade Chicken Alfredo Pasta tender, warm, and oozing with creamy goodness.

My family has loved all of the other Dump-and-Bake dishes that I’ve made, and it seems like you guys have too! What’s not to love, right? You don’t even have to boil the pasta or prep any ingredients, and the noodles come out tender and perfect every time!

An overhead shot of a chicken alfredo pasta casserole in an oval baking dish with a spoon

SO WHERE DOES PASTA ALFREDO COME FROM?

Apparently the well loved fettuccine Alfredo pasta dish originates from Rome where a man called Alfredo created a dish consisting of fettuccine, butter and parmesan for his pregnant wife. Over the years and after reaching America it developed a richer, creamer sauce and is often found with the addition of meat.

Whether this is true or not no one can deny how comforting and incredibly delicious alfredo pasta is. I created this version with added chicken, short noodles and the best thing of all it’s all made in one dish from start to finish, how easy is that?!

Also try our recipe : THE BEST ITALIAN MEATBALLS #dinnerfood

Ingredients :

• 1 (16 ounce) package uncooked rotini pasta
• 1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken or other diced cooked chicken
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella or Italian blend cheese
• Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish

Instructions :

1. Preheat oven to 425°F (220°C).
2. In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
4. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Read more our recipe : creamy garlic chicken breasts #dinnerfood
Source : bit.ly/2GoWZac