Easy Chicken Alfredo Casserole

There’s some thing timelessly comforting about a creamy, tacky Chicken Alfredo Casserole, is not there? This dish, rooted in the coronary heart of Midwest cooking, brings a contact of Italian aptitude to our household tables. It’s a recipe it is shut to my heart, regularly discovering its way to our dinner desk on these chilly evenings when all you favor is some thing hearty and warming. Chicken Alfredo Casserole is loved for its simplicity and its potential to convey humans together. Pull out this recipe when you want a dish that guarantees to please a crowd, or when you are searching to put together a meal that feels like a hug from the internal out.
This creamy casserole pairs splendidly with a crisp inexperienced salad dressed gently with olive oil and lemon, including a fresh contrast. For some thing a bit heartier, serve alongside steamed broccoli or roasted inexperienced beans. And do not overlook a crusty piece of garlic bread or a heat dinner roll to soak up all that wealthy Alfredo sauce!

INGREDIENTS

• two giant fowl breasts, reduce into 1-inch strips
• Salt and pepper, to taste
• 1 jar (15 oz) Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 pound penne pasta, cooked and drained
• 1 tablespoon parsley, chopped (for garnish)

INSTRUCTIONS

1. Preheat your oven to 375 ranges F (190 tiers C).
2. Season rooster with garlic powder, salt and better. Combine the chicken, cooked pasta, and Alfredo sauce in a massive mixing bowl. Stir in 1/2 of the Parmesan and mozzarella cheeses till the entirety is properly mixed.
3. Transfer the combination to a greased 9×13 inch baking dish. Sprinkle the closing cheeses over the top.
4. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an extra 10 minutes, or till the cheese is bubbly and barely golden.

Enjoy.

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