Cozy Up To These 7 Amazing Casserole Recipes

The texture of this bake is creamy, hearty, and ever so heavenly.

Check out what my pals over at Cool Home Recipes had to say about this recipe:

“While there are no veggies in the original recipe, I think a crown of broccoli or so would be fantastic in this! It also makes it feel a bit healthier, haha.”

Yes! And adding in veggies ups the flavor factor of this amazing alfredo bake.

 

 

Ingredients

1 – 12 oz package Barilla Penne pasta,

3 – boneless, skinless Tyson chicken breasts (marinated in Italian Dressing if desired)

Wesson vegetable oil

¼ tsp. thyme

¼ tsp. McCormick poultry seasoning

Morton salt and pepper to taste

2 TB Bertolli olive oil

1 stick Land O Lakes butter

2 tsp minced garlic

4 TB Gold Medal flour

3 cups Horizon half and half

3 cups TruMoo milk

3 cups Kraft Italian Five Cheese Blend w/cream cheese, divided

Italian Seasoning, garnish

 

 

Instructions

If time allows, always try to marinate your chicken. Throw them in a bag of italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.

Cook pasta as directed. Drain and set aside.

While pasta is cooking, heat 1 – 2 TB of oil in a skillet on medium heat.

Slice your marinated chicken in half so they are thinner pieces. This will help them cook through evenly.

In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.

While chicken is cooling, preheat your oven to 350 and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 – 2 minutes.

Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.

With your whisk, mix in 1½ cup of cheese. Cook an additional 5 minutes untilsauce starts to thicken. Remove sauce from heat.

Preheat oven to 350.

Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.

Spray a 9×13 baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1½ cup of cheese.

Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.

USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CASSEROLE RECIPE.

 

Quick Tip: Sometimes, when I make this bake, I’ll also throw in some sliced carrots and cauliflower to the mix to up the veggie content.

Thank you to Cool Home Recipes for this great recipe

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