Chicken Alfredo Pasta Casserole
Description
If you have 50 minutes, you can make this comforting, warm, delightful casserole. It can feed a large family for one meal or a small family with leftovers. Serve with a salad and your favorite veggie.
Ingredients
16 oz. penne pasta
2 c. Alfredo sauce, jarred or your own homemade
8 oz. sour cream
3 c. rotisserie chicken, cubed
15 oz. Ricotta cheese
1 t. garlic, minced
2 eggs, beaten
¼ c. Parmesan cheese, shredded
1 T.parsley, chopped
salt, to taste
pepper to taste
2 c. Mozzarella cheese, shredded
Directions
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Cook penne just before al dente. Drain; rinse pasta under cold water to stop the cooking process.
Preheat oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick cooking spray.
Mix cooked pasta with the Alfredo sauce, sour cream and cooked chicken.
Combine Ricotta cheese, garlic, eggs, Parmesan and parsley; mix throughly. Season pasta mix with salt and pepper to taste. Add Ricotta cheese mixture to the pasta; stir to combine.
Top with a thick layer of Mozzarella cheese.
Bake 30 minutes or until bubbly. Broil at 450 degrees 2-3 minutes or until the cheese starts to brown.
Serve hot.
8-10 servings