Friday, March 11, 2016

Cheesy Chicken Alfredo Casserole

Cheesy Chicken Alfredo Casserole: Savory Sweet and Satsifying

Chicken Alfredo is now in a delicious casserole. To make it even better it has a homemade Alfredo sauce and is loaded with cheese.

Cheesy Chicken Alfredo Casserole


  • 3 boneless skinless chicken breasts
  • Italian dressing
  • 12 ounces penne pasta
  • 1-2 tablespoons canola oil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon poultry seasoning
  • black pepper, to taste
  • 1/2 cup unsalted butter
  • 2 teaspoons minced garlic
  • 4 tablespoons all purpose flour
  • 3 cups half and half
  • 3 cups milk
  • 3 cups Italian five cheese blend shredded cheese
  • 2 ounces reduced fat cream cheese


  1. Place the chicken breasts into a resealable bag or container and add some Italian dressing, just enough for the chicken to marinade in.
  2. Seal the bag or cover the container and refrigerate for a few hours.
  3. Cook the pasta according the package directions and drain.
  4. In a small bowl combine the thyme, poultry seasoning and black pepper.
  5. Heat 1-2 tablespoons of oil in a large skillet.
  6. Slice the chicken breasts in half horizontally, making 6 thin chicken breasts.
  7. Rub the seasoning mixture on all sides of the chicken breasts.
  8. Place the chicken breasts into the hot oil and cook until chicken is browned, about 5 minutes. Turn the chicken over and cook on the other side until browned and chicken is cooked completely, about 5 minutes.
  9. Transfer the chicken to a plate and set aside.
  10. Preheat oven to 350ยบ F. Spray a 9x13 baking dish with cooking spray.
  11. In large saucepan, over medium heat, melt the butter.
  12. Add in the garlic and cook for 1-2 minutes, watching carefully so the garlic does not burn.
  13. Sprinkle the four over top and stir to mix, cooking for about 1 minute.
  14. Slowly add in the half and half and milk, whisking the entire time. Bring the mixture to a boil whisking constantly. Then reduce the heat to low and simmer for 5 minutes whisking often.
  15. Add in the 1 1/2 cups of shredded cheese and cream cheese. Stir until both cheeses have melted and mixture has thickened, about 5 minutes. Remove the sauce from the heat.
  16. Shred the chicken and add to the sauce.
  17. Add the pasta to the sauce and stir to combine everything well.
  18. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 1/2 cups shredded cheese over top. Season with black pepper if desired.
  19. Bake for 30 minutes or until the casserole is bubbly and starting to turn golden brown.

Nutrition Facts

Servings 8

Amount Per Serving

Calories 698

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 23.4% Vitamin C 2.6%

Calcium 47.8% Iron 16.3%

*Nutritional information will vary depending on the brands you use.

*Adapted from lil' luna.
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