Chicken Noodle Alfredo Casserole Recipes

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE

Steps:

• Preheat oven to 425°F (220°C).
• 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.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). 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.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

CHICKEN ALFREDO CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray a 9 x 13-pan with nonstick cooking spray and set aside.
• Bring a large pot of water to a full rolling boil.
• Cook the pasta in the water for 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).
• Meanwhile, in a large saucepan, combine both containers of Alfredo sauce with the milk; heat until the mixture begins to bubble.
• When pasta is almost cooked, drain well and add it to sauce along with the chicken and half of the Parmesan cheese.
• Pour into the prepared dish and top with the remaining Parmesan cheese.
• Cover the dish with foil and bake for 20 minutes.
• Uncover the casserole and bake for 15 to 20 minutes longer or until the casserole is bubbly and cheese melts and begins to brown. You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Or top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
• Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
• Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
• Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
• Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

CHICKEN ALFREDO CASSEROLE

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.

CHICKEN FETTUCCINI ALFREDO CASSEROLE

Steps:

• cook chicken and slice into bite size strips. cook and drain noodles, toss in mushrooms, chicken and olive oil, place in large casserole dish. pour half and half into large sauce pan and whisk in garlic powder, seasoned salt and black pepper and bring to light boil being careful not to let it foam over, slowly add parmesan cheese while stirring and let simmer 1 to 2 minutes. pour sauce over noodles and toss together, sprinkle fried onions over top, cover and bake at 300 degrees for 10 to 15 minutes. serve with salad and garlic bread.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE

Steps:

• Cook pasta per package. Drain & place into large mixing bowl.
• On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
• Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
• Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
• Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
• In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHICKEN NOODLE CASSEROLE I

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

MUSHROOM CHICKEN ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in a small frying pan over medium-high heat and sauté mushrooms until they're soft.
• Spray a 9 x 13 inch pan with non stick cooking spray.
• In the pan, combine the shredded chicken, cooked pasta, Alfredo sauce and mushrooms. You could also do this in a bowl, then transfer to the pan, but I'm all about saving time and dishes.
• Fold and toss until well combined.
• Sprinkle both the Parmesan and mozzarella cheese on top.
• Place in oven and bake for 20 minutes or until cheese is melted and begins to turn barely golden on top.
• Remove from oven and enjoy warm.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
• If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
• Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
• Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
• In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.