So today we’re taking good old Alfredo sauce and making a chicken pasta bake. It’ll make that wet squishy sound when you mix it all up, a sign of tons of creamy cheesy power. Serve with garlic bread and a green salad for a no-fuss weeknight meal. A 10-minute total crowd-pleaser, this Dump and Bake Chicken Alfredo Pasta Casserole is an easy, cheesy, comfort food dinner for your busiest weeknights — and you don’t even have to boil the pasta! Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. And we’ll add more cheese plus other stuff to make a great fall casserole.
Because everything is chopped, there’s no need for a knife or the need to use a fork as a knife to cut things up as you’re eating this chicken Alfredo casserole bake. So if you’re wanting cheese, I’ve got your back. Another reason I cut things up is because I use a lunch crock at work to heat up my food. This makes a HUGE serving to go around and it heats up well.
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