Cheesy Italian Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:3-5 Chicken tenderloins or 1 can chunk chicken6 strips bacon, cooked and crumbled (optional, did not add to recipe tracker)1 jar of four-cheese Alfredo sauce (I use Classico Light Alfredo for this recipe)One bag of frozen peas/carrots1/4 cup milk1 TBSP oil2 cups shredded Italian blend cheese1 box (16 ounces) dried spiral pastaSalt and pepper to tasteDried parsley and oregano to taste1/2 TBSP minced garlic
Cook and crumble bacon, if you desire. Set cooked bacon aside for later use.
In the same pan, cook chicken in the grease left from the bacon (don't drain any of it out of the pan before adding the chicken).
Add garlic, salt and pepper to taste. Don't let the garlic burn!
While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray or grease with olive oil.
Preheat oven to 400.
After chicken is done cooking (make sure it's fully cooked through), cut into bite sized pieces.
Drain pasta (do not rinse). Add to the pot the chicken, Alfredo sauce, milk, olive oil, peas, 3/4 cup of cheese – stir to mix well.
Add dashes of dried parsley and oregano to taste. Be careful with adding dried oregano as it's very flavorful.
Pour into prepared baking dish.
Top with bacon crumbles, then spread the remaining cheese on top to make a crust.
Bake at 400 for about 20-23 minutes, just until cheese is melted.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LOXASHA.
In the same pan, cook chicken in the grease left from the bacon (don't drain any of it out of the pan before adding the chicken).
Add garlic, salt and pepper to taste. Don't let the garlic burn!
While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray or grease with olive oil.
Preheat oven to 400.
After chicken is done cooking (make sure it's fully cooked through), cut into bite sized pieces.
Drain pasta (do not rinse). Add to the pot the chicken, Alfredo sauce, milk, olive oil, peas, 3/4 cup of cheese – stir to mix well.
Add dashes of dried parsley and oregano to taste. Be careful with adding dried oregano as it's very flavorful.
Pour into prepared baking dish.
Top with bacon crumbles, then spread the remaining cheese on top to make a crust.
Bake at 400 for about 20-23 minutes, just until cheese is melted.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LOXASHA.
Nutritional Info Amount Per Serving
- Calories: 311.0
- Total Fat: 9.4 g
- Cholesterol: 55.4 mg
- Sodium: 594.6 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 2.5 g
- Protein: 22.0 g
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