The Quickest And Easiest Creamy Casserole You’ll Ever Make
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This is already a quick and simple recipe, but if you want to speed up the process, even more, consider just buying a rotisserie chicken from your grocery store and using cut-up pieces of that. The chicken will already be cooked and well seasoned, meaning you won’t even have to worry about the olive oil, Italian seasoning, or pepper (and probably not the salt, either, unless you are a bit of a “salt-a-holic,” like me), and it will save you about 15 minutes on what is already a one-hour recipe.
Check out what my pals over at Mommy’s Kitchen have to say about this recipe:
This casserole combines the flavors of five different cheeses, Mozzarella, Provolone, Romano, Asiago and Parmesan. The sauce was so creamy and cheesy and everyone loved this new twist on an old favorite. I know it looks like a lot of steps, but it isn’t. It just looks that way when you take photos and point out each step.
It will be rich Italian flavor that you can throw together even on a hectic weeknight. Enjoy!
Ingredients
1 package (8 oz) regular or whole grain Penne pasta, cooked, al dente
3 boneless, skinless chicken breasts, cooked or use store bought rotisserie chicken
1/8 teaspoon thyme
1/8 teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 tablespoon olive oil
5 tablespoons butter
2 tablespoons flour
1 tablespoon onion, chopped
1 1/2 cloves garlic, minced
1 1/2 cups fat free half & half
1 1/2 cups low fat milk
1 cup + 2/3 cup Italian Cheese Blend Cheese, separated or Krafts Philadelphia Italian Five Cheese
Blend W/Cream Cheese
Italian Seasoning, garnish
Instructions:
Cook pasta according to package directions and drain. Prepare the chicken or pull the rotisserie chicken off the bone.
Using a 12-inch skillet heat 1 tablespoon olive oil. Split the chicken breasts, so they’re not too thick. This will help them cook more evenly.
Mix the salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool.
Preheat oven to 350 degrees. Start on the sauce; in a separate large skillet melt the butter; add the onion and garlic and cook for 1 – 2 minutes. Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color.
Add the half & half and milk; mix to combine. Bring to a boil and then reduce heat to medium, simmer for about 5 minutes.
Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. The sauce is thick enough when it coats the back of a spoon.
Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine.
Spray a 8 x 8 inch square baking pan with cooking spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.
Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown. Garnish with a sprinkle of Italian seasoning before serving.
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Quick Tip: Serve this amazing pasta dish with a side salad and breadsticks for an authentic Italian meal.
Thanks to Mommy’s Kitchen for this yummy chicken alfredo casserole recipe.
13 Comments
I would like to make this dish but I don’t see how much cream cheese in the ingredients?
I think it means to get the “Italian cheese blend with Philadelphia cream cheese” made by Kraft. It does not mean to blend the cheese with cream cheese.
I believe there was a space added in error about the cream cheese. I think it should read Krafts Philadelphia Italian Five Cheese Blend W/Cream Cheese. There is a Kraft cheese product with that name.
Click on to the next page. All the ingredients are there.
I also was wondering about the cream cheese how much?
I think the ‘Blend w/cream cheese’ is not supposed to be there.I would follow the recipe & ignore that line.
It It’s as OR cream cheese blend, or you may add cream cheese.cream cheese makes the melted cheese real creamy and exta yummy.
I don’t think there is cream cheese in the recipe. The recipe is telling you you can use the shredded five cheese blend that has cream cheese in it.
This looks horrible.
Fat free half and half?
Plus calling this a casserole when it’s just a baked Alfredo is laughable.
2/10.
Thanks for your helpful input, Martha Stewart. Now get back to polishing your napkin rings.
Oh yeah. Use cream cheese. I grw up in Italian family and you don’t really need to measure. If you love cream cheese, use a lot. If you don’t like it much, use a little. Or leave it out if you don’t like it, but it makes an incredible difference in a dish like this.
I like to add broccoli to this. Just add it to the pasta the last minute or two of cooking right before you drain it.Then procede with the recipe as written . There are also some pretty good jar alfredo sauces to make this super easy . Cook pasta, add broccoli Just before you drain the pasta, sir in chopped cooked chicken and roasted garlic alfredo sauce. You can bake it if you want but it’s super quick and quite tasty if you just do everything in a large pot stove top.
The step of baking it for 30 minutes after everything has already been cooked is over cooking. Traditional fettuccine Alfredo would just go through the steps {of course fettuccine noodles not other pasta} and forget the 30 min baking time. Done and add your broccoli on the side.