Canned Chicken With Wide Noodles And Alfredo Sauce Recipes

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CHICKEN ALFREDO CASSEROLE



Chicken Alfredo Casserole image

A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!

Provided by krissymarie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 8

3 skinless, boneless chicken breast halves
1 (8 ounce) package penne pasta
½ (16 ounce) jar Alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
¼ cup milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup shredded Cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g

QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY



Quick And Easy Leftover Rotisserie Chicken Alfredo Recipe by Tasty image

Here's what you need: shredded rotisserie chicken, egg noodle, alfredo sauce, milk, butter, salt, garlic powder, oregano, poultry seasoning, dried parsley

Provided by Janice Burch

Yield 4 servings

Number Of Ingredients 10

2 cups shredded rotisserie chicken, shredded
½ egg noodle, cooked
1 jar alfredo sauce, 16 oz (455 G)
⅓ cup milk
2 tablespoons butter
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon poultry seasoning
½ teaspoon dried parsley

Steps:

  • Boil egg noodles and cook according to package directions. Drain. Set aside.
  • In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
  • Serve the chicken alfredo over egg noodles.
  • Garnish with chopped parsley flakes.

Nutrition Facts : Calories 604 calories, Carbohydrate 46 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, Sugar 3 grams

MIKE'S EPIC ZOODLE FETTUCCINE ALFREDO WITH CHICKEN



Mike's Epic Zoodle Fettuccine Alfredo with Chicken image

A noodle-free zucchini and chicken dish with a garlicky homemade Alfredo sauce garnished with tomatoes.

Provided by Deana R Okun

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

⅓ cup kosher salt
2 cups boiling water
1 ½ quarts cold water
4 chicken breasts, cut into strips
6 zucchini
2 tablespoons salt
1 tablespoon oil, or as needed
9 tablespoons butter
6 cloves garlic
1 ½ cups heavy cream
10 ounces grated Parmesan cheese
1 teaspoon freshly cracked black pepper, or to taste
½ cup halved grape tomatoes, or to taste

Steps:

  • Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
  • Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
  • Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
  • Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
  • Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 9.4 g, Cholesterol 212 mg, Fat 57.2 g, Fiber 1.6 g, Protein 37.1 g, SaturatedFat 33.7 g, Sodium 8314 mg, Sugar 3 g

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