This is already a quick and simple recipe, but if you want to speed up the process, even more, consider just buying a rotisserie chicken from your grocery store and using cut-up pieces of that. The chicken will already be cooked and well seasoned, meaning you won’t even have to worry about the olive oil, Italian seasoning, or pepper (and probably not the salt, either, unless you are a bit of a “salt-a-holic,” like me), and it will save you about 15 minutes on what is already a one-hour recipe.
This is also the perfect recipe for those days when you happen to have leftover chicken from last night’s dinner!
2 dry cups pasta (your favorite kind)
1 15-16 oz jar of Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup Swanson chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese
1-1/2 tsp minced garlic
salt and pepper to taste
Preheat oven to 350 F.
Prepare pasta according to package directions.
In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well.
Grease 9×13 baking dish.
Pour chicken mixture into baking dish.
Sprinkle mozzarella cheese on top.
Bake uncovered for 30-35 minutes.
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Quick tip: Serve with fresh green salad and breadsticks.