Dump and Bake Chicken Alfredo Casserole is the ultimate comfort food made effortlessly! With just a few simple ingredients, this creamy pasta bake comes together in one dish – no need for pre-cooking. It’s a rich and cheesy dinner that’s perfect for busy weeknights or casual family meals.
If you love Alfredo sauce but want a hands-off recipe, this casserole is your answer.
Kitchen Equipment Needed
- 9×13-inch casserole dish
- Aluminum foil
- Mixing spoon
Ingredients
- 1 lb uncooked penne or rigatoni pasta
- 2 cups cooked chicken, shredded or cubed
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: chopped parsley for garnish
Directions
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Assemble the Casserole:
In a 9×13-inch casserole dish, combine the uncooked pasta, chicken, Alfredo sauce, chicken broth, milk, Parmesan cheese, garlic powder, salt, and pepper. Stir until all ingredients are evenly distributed. - Top with Cheese:
Sprinkle shredded mozzarella cheese evenly over the top. - Cover and Bake:
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. - Check and Finish Baking:
Remove the foil and stir the casserole gently to ensure even cooking. Return to the oven uncovered and bake for an additional 10-15 minutes, or until the pasta is tender and the top is golden and bubbly. - Garnish and Serve:
Let the casserole cool slightly before serving. Sprinkle with chopped parsley for a fresh touch.
Prep Time
10 minutes
Cook Time
50-55 minutes
Total Time
1 hour 5 minutes
Nutrition (Per Serving – Based on 6 Servings)
- Calories: 450
- Protein: 28g
- Carbohydrates: 50g
- Fat: 14g
- Fiber: 3g
- Sugar: 3g
Expert Tips
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Homemade Alfredo Sauce: For an extra creamy touch, make your own Alfredo sauce with butter, heavy cream, and Parmesan cheese.
- Add Veggies: Stir in spinach, broccoli, or mushrooms for added nutrition.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake as directed, adding an extra 5-10 minutes to the cooking time.
Can I use a different type of pasta?
Absolutely! Short pasta like fusilli or ziti works well, but adjust the cooking time slightly if needed.
What if my casserole is too thick?
Stir in a splash of milk or chicken broth after baking to loosen the sauce.
Storing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Microwave individual portions or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Substitutions & Variations
- Protein: Swap chicken for cooked turkey or shrimp.
- Dairy-Free: Use a dairy-free Alfredo sauce and plant-based milk.
- Cheese: Try adding a layer of cheddar or Gruyère for extra flavor.
Dump and Bake Chicken Alfredo Casserole
Ingredients
Equipment
Method
- **Preheat Oven:**
- Preheat your oven to 375°F (190°C).
- **Assemble the Casserole:**
- In a 9x13-inch casserole dish, combine the uncooked pasta, chicken, Alfredo sauce, chicken broth, milk, Parmesan cheese, garlic powder, salt, and pepper. Stir until all ingredients are evenly distributed.
- **Top with Cheese:**
- Sprinkle shredded mozzarella cheese evenly over the top.
- **Cover and Bake:**
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
- **Check and Finish Baking:**
- Remove the foil and stir the casserole gently to ensure even cooking. Return to the oven uncovered and bake for an additional 10-15 minutes, or until the pasta is tender and the top is golden and bubbly.
- **Garnish and Serve:**
- Let the casserole cool slightly before serving. Sprinkle with chopped parsley for a fresh touch.
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