Tuesday, March 26, 2013

Chicken Alfredo Casserole {A Creamy Dreamy One Dish Meal}

It's been a little over a week since I've posted a new recipe. Things have been a bit crazy as well as attending an unexpected funeral over the weekend. Sometimes life just takes over and there's nothing we can do about it.

Today I want to share a recipe for Chicken Alfredo Casserole. My inspiration for this dish was really by accident. I had plans to make our favorite Fettuccine Alfredo, but was in a pinch for time, so I turned it into a casserole instead.  

This was such a easy casserole to make and it has a homemade alfredo sauce. Most Chicken Alfredo Casseroles I've seen, call for jarred Alfredo sauce. I've used them in a pinch mostly for pizza, but when it comes to Alfredo sauce for pasta for me it's homemade all the way.

This casserole combines the flavors of five different cheeses, Mozzarella, Provolone, Romano, Asiago and Parmesan. The sauce was so creamy and cheesy and everyone loved this new twist on an old favorite. Lets get started with the step by step.   

First Cook the pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not so thick. This will help them cook more evenly.

Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts and sprinkle with salt and pepper. Cook and brown on both sides until chicken is cooked, browned and the juices run clear (about 10 minutes). 

Remove chicken to a plate, set aside and cool. Preheat oven to 350 degrees. While chicken is cooling start on the sauce.  In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color. 

Add the heavy cream and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. 
 

The sauce will be thick enough when it coats the back of a spoon. Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine.

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese. Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning.






Chicken Alfredo Casserole 
{mommyskitchen.net}

1 - 8 oz package Penne pasta (whole grain, Barilla plus or Dreamfields, cooked, Al dente)
3 - boneless, skinless chicken breasts, cooked 

1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning

salt and pepper to taste (white pepper if you have it)
1 - tablespoon olive oil
6 - tablespoons butter
1 - tablespoon onion, chopped

1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups heavy cream  
1 1/2 - cups low fat milk (or use all half & half)
1 - cup + 2/3 cup Kraft Italian Five Cheese Blend w/cream cheese, separated
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 

Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the heavy cream and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning.

Serves: 6

19 comments:

Marsha Baker said... #

Creamy Dreamy for sure! Looks so smooth and luscious! YES for homemade sauce...all the way! Don't fret over not posting as much...first things first. Life does 'happen' and we gotta go with the flow. Keep looking up Dearie. XO

Tina Butler said... #

Thank you so much Marsha. I will keep looking up and this too shall pass. Thank you for the email.

Kim @ Homesteader's Heart said... #

This looks SO good my friend. So good!

Tina Butler said... #

Oh Kim it is so good! I'm so happy that now I can enjoy our favorite pasta dish cooked two different ways. I can't decide which way I like it best : )

Renae said... #

This dish looks so good and seems really easy to make I will be making this really soon. Thanks for sharing.

Hand Picked Daisies said... #

I just made this tonight and it was outstanding! A definite recipe that is staying with me. The sauce was just slightly bland to my taste, but nothing some added pepper didn't take care of. I also blackened my chicken and it added a lot of extra flavor. Thank you so much for this amazing recipe! My family loved it!

Faith Lohr said... #

This just got pinned! Oh it looks mouth-watering! Yum! I know my family will love this. Thank you for sharing.

I'm visiting from http://artistic31mama.com and the Weekend Potluck party. I'm a new follower and glad to have found you. Have a great week!

Val said... #

My daughter will love this recipe. Bookmarking and adding to menu plan for last week in April :)

She like the chicken alfredo pasta that Pizza Hut makes and we all know homemade can beat that any day.

kathyskitchentable said... #

This looks delicious! And easy! I'm pinning this so I can make it in the future!

Jeanne said... #

I haven't heard of five cheese blend with cream cheese. Do I find it in the dairy with the cream cheese? The recipe sounds wonderful, since alfreo is my favoite. I shall keep and make soon, if I can find he five cheese blend with cream cheese, or I suppose I could add my own cream cheese with cheese. Just given this sight from a friend and loving the recipes")

Tina Butler said... #

@Jeanne,
A regular Italian cheese blend will work as well.

Jennifer said... #

I made this tonight and it was delicious!!! I did make some changes to it though. I seasoned my chicken and instead of cooking the onions and garlic and butter in a different skillet, I cooked it in the same one as the chicken (after I had set the chicken aside on a plate). I also sprinkled some tony chachere's on top of the sauce before I poured it in with the chicken and pasta to add a little spice. It turned out very good!

Katie said... #

Has anyone tried to substitute light cream or fat free half-and-half for the heavy cream?

Donnie said... #

I used a full jar of roasted garlic Alfredo sauce and rinsed it out with about a half to three quarter jar of milk

Anonymous said... #

How did it turn out using that?

Anonymous said... #

Can I make this in early morning and cook and just reheat in oven when were ready to eat?

Melanie Vasquez said... #

Is this similar to lasagna in that I can prepare the day before and reheat? If so, would you heat covered or uncovered?
Thanks

Woodland Mom said... #

Oh my goodness! I just made this tonight. Didn't have heavy cream but used half n half and evaporated milk along with some cream cheese. SO GOOD. My severely picky kids LOVE IT! Thank you SO MUCH!

Shawntanna Beck said... #

I used this recipe..and made it my own added more garlic and mushrooms and sauteed tomatoes on top ...its fabulous