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Chicken Alfredo Casserole

Let’s face it. Most children love Alfredo. How can you not love it when looking at the ingredients? This is actually my Fettuccini Alfredo recipe, but I turned it into a casserole. As Mississippians, we often cook for friends and neighbors who are sick or have been in the hospital. I wanted a dish we could take that the children would love. Calories really don’t matter anyway when you’re sick or in pain. I’ve tried many recipes and all the store-bought sauces out there and nothing compares. I make it with chicken, but honestly, the children will love it without. This will feed a crowd at your next Friday Night Porch Party.

Chicken Alfredo Casserole

Ingredients: 1 Rotisserie chicken, deboned or 3 chicken breasts, cooked and chopped

2 sticks of butter 1 cup of half and half 1 cup of sour cream 1 cup of grated parmesan cheese 1 regular package of your favorite pasta. We like angel hair. 1 cup mozzarella cheese

Directions: Preheat oven to 350 degrees. Combine butter, half and half, sour cream, and parmesan in a medium boiler on medium heat. Stir often to keep from burning. Turn to low after everything is combined. Cook pasta according to package directions in a separate pot. Drain pasta. Combine pasta and Alfredo mixture and chicken before transferring to a greased 8 1/2 X 11 casserole dish. Top with mozzarella cheese. Bake for about 20 minutes until heated through and a little brown on top.

FNPP Chicken Alfredo Casserole
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