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Dump and Bake Chicken Alfredo Casserole

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.
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Equipment

  • - 9x13-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

Instructions
 

  • **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.