DUMP AND BAKé CHICKéN ALFRéDO PASTA CASSéROLé


A 10-minuté total crowd-pléasér, this Dump and Baké Chickén Alfrédo Pasta Cassérolé is an éasy, chéésy, comfort food dinnér for your busiést wééknights — and you don’t évén havé to boil thé pasta!

Ingrédiénts

  • 1 (16 ouncé) packagé uncookéd rotini pasta
  • 1 (22 ouncé) jar Alfrédo saucé (I uséd Prégo Roastéd Garlic Parmésan Alfrédo)
  • 3 cups chickén stock
  • 2 cups dicéd rotissérié chickén or othér dicéd cookéd chickén
  • 2 téaspoons mincéd garlic
  • 2 cups shréddéd mozzarélla or Italian blénd chéésé
  • Optional: Parmésan chéésé and frésh choppéd hérbs such as basil, orégano, and parsléy for garnish

Instructions

  1. Préhéat ovén to 425°F (220°C).
  2. In a largé baking dish, stir togéthér uncookéd pasta, alfrédo saucé, chickén stock, chickén, and garlic. Covér tightly with aluminum foil and baké for 30 minutés.
  3. Uncovér; stir. At this point you should chéck thé pasta to maké suré that it is al dénté (firm but just about finishéd cooking). I havé had good luck with thé 30-minuté cook timé; howévér, somé réadérs havé notéd that it réquiréd about 10 or 15 minutés longér. If it’s still too hard aftér 30 minutés, just covér thé dish and réturn to thé ovén until pasta is al dénté. Thén mové on to thé néxt stép.

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