Creamy Chicken Alfredo Casserole

 

It's that time again- casseroles, crock pot meals and comfort food! This was my attempt at an Alfredo based pasta casserole- and it turned out pretty yummy!

Start by cooking your pasta according to packaged directions. This recipe was intended to serve 6-8- so I cooked about 4 cups of pasta. While the pasta is cooking make your Alfredo sauce.
Heavy whipping cream- about 3 cups
Butter (1/4 stick)
1 cup grated Parmesan/Asiago/Romano- you can combine all three or use only one kind- but total should be 1 cup of grated cheese.
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp dried parsley/basil or combo of Italian herbs

Melt butter, herbs, garlic powder and onion powder in a sauce pan.  Once butter is completely melted, stir in whipping cream. Heat on medium/high until cream is at a low boil- turn down to low add grated cheese and simmer/stir until completely incorporated and the sauce is thick. (add more cheese if you like)- salt/pepper to taste.

Casserole ingredients-
Cooked pasta (I used rotini)
Two large chicken breast- seasoned, baked and cubed.
Two medium tomatoes- sliced
1 can medium black olives
1 cup grated mozzarella cheese

Spray large casserole dish with non-stick spray. Pour half of the pasta in, sprinkle with grated Parmesan and top with shredded mozzarella cheese. Cover with half of the Alfredo sauce and top with fresh tomato and olives and half of the baked chicken. Pour remaining pasta on top and repeat toppings- add more mozzarella to the very top layer. Bake at 350 for 20-30 minutes until cheese is bubbly and casserole is heated through.

As always- tweak it to your liking- add different veggies- I LOVE artichokes and thought they might be a good addition. :) If you do make it- let me know how it turns out.