Shortcut Chicken Fettuccini Casserole
This shortcut chicken casserole uses quick ingredients that make mealtime low stress. Its creamy sauce is perfectly complemented by the slight crunch of the cheese and breadcrumb topping. Substitute any pasta you like for the fettuccine—kids love shells and spirals!
Servings per Recipe: 8 servings
Calories per Serving: 608
Ingredients
- 1 pound cooked chicken
- 16 ounces fettuccine pasta
- 1 cup frozen peas, thawed
- 32 ounces jarred alfredo sauce
- salt and pepper to taste
- 1 cup Parmesan cheese, grated
- 1 cup Italian seasoned bread crumbs
- non-stick cooking spray
Instructions
- Thaw 1 cup frozen peas
- Cook 16 ounces fettuccine pasta according to package directions. Drain.
- Chop 1 pound cooked chicken.
- Stir together cooked chicken, pasta, 32 ounces jarred alfredo sauce, and peas.
- Add salt and pepper to taste.
- Pour into a 9x13 inch pan that has been sprayed with non-stick cooking spray.
- Cover with foil.
- Bake at 350°F for about 30 minutes, or until warmed through.
- Remove foil and top with 1 cup Parmesan cheese and 1 cup Italian seasoned bread crumbs.
- Bake an additional 5-10 minutes.
