Easy Creamy Chicken Alfredo Casserole Recipes

CREAMY CHICKEN ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
• Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
• Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
• Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

CROCK POT CHICKEN ALFREDO RECIPE

Steps:

• Trim the chicken breast of all fat. Place in a single layer in the crock pot.
• Add the salt, ground pepper and Italian seasoning to the crock pot.
• Cube the cream cheese and butter then add to the crock pot. Add the heavy whipping cream at this time also.
• Measure the chicken broth and add to the crock pot.
• Cover the crock pot and cook on high for 2 and a half hours or low 3 to 4 hours. Or until the thickest piece of chicken meat has reached an internal temperature of 165 F degrees.
• Once the chicken is cooked through use two forks to shred the meat in the crock pot.
• Cook the pasta if you have not already done so. Drain well.
• Add the cooked pasta, shredded Parmesan cheese and the minced parsley to the crock pot and mix well to combine.
• Serve with a sprinkle of more Parmesan cheese and fresh parsley over each serving.

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

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 FETTUCCINE ALFREDO

Steps:

• Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
• Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
• In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
• Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
• Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

EASY CREAMY CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
• Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
• Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
• Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
• Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

EASY CREAMY CHICKEN ALFREDO CASSEROLE

Steps:

• 1. Cook egg noodles according to instructions on package. Drain.
• 2. Mix with a whisk the jar of Alfredo sauce and the sour cream until blended. Add in your garlic and parmesan cheese. Mix until blended. Add your chicken and peas. Incorporate your noodle to this mixture and fold in until noodles are mixed well.
• 3. In a sprayed 9x13 casserole dish pour the noodle mixture. Then take crushed Ritz crackers and melted butter mixed together and add them to the top of the casserole. Bake at 350 degrees for approximately 35 minutes.

CHEESY, CREAMY ALFREDO CHICKEN CASSEROLE - FOREVERMAMA

Steps:

• Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
• In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
• Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
• Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.

ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, beat softened cream cheese, heavy whipping cream, 1/2 cup Parmesan, basil, and salt until mixed well.
• Add chicken, minced garlic, chopped onion, frozen cauliflower, frozen spinach, and 1 cup shredded Mozzarella cheese.
• Mix until well combined.
• Pour mixture into a greased 9x13 dish and top with remaining 1/2 cup Mozzarella cheese and 2 tablespoons Parmesan cheese.
• Bake for 35-45 minutes, or until casserole is bubbly and cheese begins to brown on top.

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.

BROCCOLI CHICKEN ALFREDO PASTA BAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a casserole or baking dish.
• In a medium saucepan set over medium-high heat, melt the butter. Whisk in flour for 1 minute until golden.
• Gradually whisk in half & half until sauce is smooth and thickened. Stir in cream cheese and Parmesan until melted and incorporated. Stir in garlic powder, salt, and pepper, then remove from heat.
• Combine pasta, broccoli, chicken, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle with mozzarella.
• Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.

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 ALFREDO BAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
• Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
• Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
• Add in the pasta and bring to a boil. (It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.)
• Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
• Turn off the heat and stir in the chicken, broccoli, and 1 cup parmesan cheese until combined and well coated.
• Pour half of the pasta mixture into the prepared baking dish.
• Sprinkle evenly with 1 cup mozzarella cheese.
• Layer the remaining half of the pasta evenly on top.
• Sprinkle evenly with the remaining 1 cup of mozzarella and 1 cup Parmesan.
• Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
• Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
• Sprinkle with fresh chopped parsley, serve, and enjoy!
• NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
• NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.

SLOW COOKER CREAMY CHICKEN TETRAZZINI RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in bottom of slow cooker.
• Pour melted butter on top of chicken
• Sprinkle Italian dressing mix on top of chicken and butter.
• Top with diced onion and minced garlic.
• In a small bowl, whisk together cream of chicken soup and chicken broth, then pour over chicken.
• Cut cream cheese into small cubes and place on top.
• Cover and cook on high for 3-4 hours.
• Remove chicken from slow cooker and shred or dice; set aside.
• Add cornstarch to the slow cooker and whisk until smooth.
• Add chicken and cooked fettuccine to the sauce in the slow cooker and mix until combined.
• Garnish with parsley and serve.