Dump and Bake Chicken Alfredo Pasta Casserole

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 2 tsp Garlic

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 1 (22 ounce jar Alfredo sauce

• Pasta & Grains

  • 1 (16 ounce package Rotini pasta

• Dairy

  • 2 cups Mozzarella

Found on theseasonedmom.com

Description

Ingredients

• 1 (16 ounce) package uncooked rotini pasta
• 1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend) cheese
• Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Directions

• Preheat oven to 425 degrees F.
• In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.