Cheesy Italian Chicken Casserole
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cheesy Italian Chicken Casserole calories by ingredient
Introduction
An easy-to-make casserole that everyone will enjoy. An easy-to-make casserole that everyone will enjoy.Number of Servings: 12
Ingredients
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Ingredients:
3-5 Chicken tenderloins or 1 can chunk chicken
6 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/carrots
1/4 cup milk
1 TBSP oil
2 cups shredded Italian blend cheese
1 box (16 ounces) dried spiral pasta
Salt and pepper to taste
Dried parsley and oregano to taste
1/2 TBSP minced garlic
Tips
Serve out of pan, similar to lasagna. Use a spatula or big spoon. It makes 12 servings and it can be easily divided and stored once it has cooled.
Directions
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.