This super simple and easy recipe is a great casserole for dinner, and you can alter it as you'd like. Use a four-cheese Alfredo sauce, add more cheese, add frozen sliced carrots, peas, or asparagus. Use your imagination!
Preheat the oven to 350(F) degrees. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package.
Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the parmesan cheese.
Spray a 9" x 13" baking dish with cooking spray. Pour food into the dish and top with remaining parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.
You can serve this dish in many ways: add 1 cup sliced frozen carrots (thawed), 2 cups frozen baby peas (thawed), 2 cups frozen green beans (thawed). Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter (add after casserole is uncovered).
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Serving Size: 1 Recipe (1327g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1534 | ||
Calories from Fat: 231 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 399.6mg | 123 % | |
Sodium 960mg | 33 % | |
Potassium 1012.8mg | 27 % | |
Total Carbohydrate 259.4g | 76 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 259.4g | ||
Protein 63.3g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1534
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