Creamy Chicken Alfredo Casserole
A comforting dish that combines tender chicken, creamy sauce, and cheesy goodness, all baked to perfection.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American
Servings 6 people
Calories 380 kcal
Chicken and Sauce
- 2 cups cooked chicken shredded or cubed, leftover rotisserie chicken works great
- 10.5 oz cream of chicken soup adds creaminess and depth
- 1 cup milk whole milk is best
- 1 cup shredded mozzarella cheese melts beautifully
- 1 cup shredded cheddar cheese for a sharp flavor
- 6 oz stuffing mix gives a delightful crunch on top
- 1/2 cup water to moisten the stuffing mix
- 1 teaspoon garlic powder for flavor
- 1 teaspoon onion powder adds savory taste
- 1/2 teaspoon black pepper for spice
- 1/2 teaspoon salt to enhance flavors
- 1/4 cup grated Parmesan cheese adds a rich flavor
- 1 tablespoon chopped fresh parsley optional, for garnish
Preheat your oven to 350°F (175°C).
Cook your pasta according to the package instructions until al dente, then drain and set aside.
In a large mixing bowl, mix the shredded or cubed chicken with cream of chicken soup, milk, mozzarella cheese, garlic powder, onion powder, black pepper, and salt until well combined.
In a separate bowl, prepare the Alfredo sauce by combining cream of chicken soup, milk, and some shredded mozzarella cheese until smooth.
In a greased 9x13 inch baking dish, spread the chicken mixture, layer the cooked pasta on top, pour the Alfredo sauce over, and sprinkle the stuffing mix and remaining cheeses on top.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving, garnished with chopped parsley if desired.
Calories: 380kcalProtein: 30gSodium: 800mg
Keyword Alfredo, casserole, chicken