Easy Dump-and-Bake Chicken Alfredo Casserole Recipe:
This recipe is a lifesaver for busy weeknights when you want something delicious without spending hours in the kitchen. The beauty of this dish lies in its simplicity—you just toss all the ingredients together, bake, and voila! Dinner is served.
Equipment
- Large Baking Dish
- Measuring Cups and Spoons
- Aluminum Foil
- Large Spoon or Spatula
Ingredients
- 1 (16 ounce) 1 (16 ounce) package uncooked rotini pasta
- 22 oz jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars, approximately 2 ½ cups total)
- 3 cups chicken stock (or substitute with chicken broth)
- 2 cups diced or shredded rotisserie chicken (or use any leftover cooked chicken)
- 2 teaspoons minced garlic (about 2 large cloves)
- 2 cups shredded mozzarella cheese (or Italian blend cheese)
- Optional garnish: Parmesan cheese and chopped fresh herbs (such as basil, oregano, or parsley)
Instructions
- Start by preheating your oven to 425°F (220°C). This high heat will help the casserole cook quickly and evenly, giving you that golden cheese topping you crave.
- In a large baking dish (preferably 9x13 inches), add the uncooked rotini pasta, Alfredo sauce, chicken stock, diced or shredded rotisserie chicken, and minced garlic. Stir everything together to combine. You’ll want to make sure the pasta is evenly coated with the sauce mixture.
- Once the ingredients are mixed, cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes. This initial baking time allows the pasta to cook in the sauce, absorbing all that rich, creamy flavor.
- After 30 minutes, remove the foil and give the casserole a good stir. This is the perfect time to check the pasta's doneness—taste a piece to ensure it’s cooked al dente (firm but tender). If the pasta isn’t quite there yet, simply cover the dish again and return it to the oven for an additional 10-15 minutes, until the pasta is cooked to your liking.