Dump & Go Chicken Alfredo Casserole! No Boil! No Fuss!

alfredo sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar cheese is often less expensive and still melts well.

Preheat the oven to 425°F.

Spray a casserole dish with cooking spray.

Dice 2 large chicken breasts into bite-sized pieces and place them in a bowl.

Season the chicken with 1 teaspoon salt, 0.5 teaspoon pepper, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, and 0.5 tablespoon onion powder. Stir to coat the chicken evenly.

Pour half of the jar of Alfredo sauce over the seasoned chicken and mix it together.

Transfer the chicken mixture to the sprayed casserole dish, ensuring the chicken is spread out evenly.

Add a can of drained peas and carrots on top of the chicken.

Pour the remaining Alfredo sauce (about a fourth of the jar) over the peas and carrots.

Add 1 pound of rotini pasta directly into the casserole dish.

Pour 14.5 oz can of chicken broth over the pasta.

Add 7 oz of whipping cream to the dish.

Shake the Alfredo sauce jar with 0.5 cup of water to get all the sauce out and pour it over the mixture.

Sprinkle 1 cup of mozzarella cheese on top of the casserole.

Cover the casserole dish loosely with sprayed foil.

Bake in the preheated oven for 45 minutes.

Prepare a loaf of frozen garlic bread by cutting it in half and setting one half aside for later.

Before the casserole is done, slice the garlic bread and prepare it with butter, garlic powder, and parmesan cheese.

After 45 minutes, remove the casserole from the oven and sprinkle additional parmesan cheese on top.

Return the casserole to the oven to melt the parmesan cheese.

Serve the casserole with the garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens