Four Cheese Chicken Alfredo Casserole Food

FOUR-CHEESE CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

FOUR CHEESE CHICKEN ALFREDO

Steps:

• In a small saucepan, heat the heavy cream, butter, and cream cheese over medium heat, stirring regularly.
• When the butter and cream cheese have melted, add the Parmesan, mozzarella, and Romano cheeses. As the cheeses melts, bring the mixture to a boil, stirring continuously.
• When all the cheeses have melted, add the Italian spice mix, garlic, and salt. Gradually turn the heat down while continuing to stir frequently.
• Preheat your oven to 375 degrees Fahrenheit. Place the chicken breast on a baking sheet.
• Season the chicken with the Italian seasoning and garlic.
• Bake the chicken for 10-20 minutes. Chop the chicken into bite-sized portions.
• Boil the egg noodles until soft. Strain.
• Place the noodles on a plate. Add the chicken. Pour the Alfredo sauce over the top. Enjoy.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
• Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
• Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
• Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
• Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE

Steps:

• Cook pasta per package. Drain & place into large mixing bowl.
• On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
• Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
• Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
• Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
• In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHEESY, CREAMY ALFREDO CHICKEN CASSEROLE - FOREVERMAMA

Steps:

• Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
• In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
• Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
• Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.

FOUR CHEESE ALFREDO SAUCE

Steps:

• On medium low, heat the butter in a pot.
• Add the garlic and pepper. Cook until garlic is golden brown.
• Reduce the heat to low.
• Slowly add the cream, stirring continuously until all the cream is in the pot.
• Simmer the cream for five minutes. Then stir in the parmesan, asiago, romano and the spices.
• Add the mozzarella and stir until smooth. Simmer for five more minutes then turn off the heat. serve as soon as possible.

CHEESY CHICKEN ALFREDO CASSEROLE

Steps:

• Grill Chicken Breast. Cut into cubs.
• Boil Noodles.
• Mix Alfredo Ck and noodles in a casserole dish, Mix well. Top with Mozzarella Cheese.
• Pre heat oven to 350* Bake for 30 minute.
• Enjoy.

CHICKEN FETTUCCINI ALFREDO CASSEROLE

Steps:

• cook chicken and slice into bite size strips. cook and drain noodles, toss in mushrooms, chicken and olive oil, place in large casserole dish. pour half and half into large sauce pan and whisk in garlic powder, seasoned salt and black pepper and bring to light boil being careful not to let it foam over, slowly add parmesan cheese while stirring and let simmer 1 to 2 minutes. pour sauce over noodles and toss together, sprinkle fried onions over top, cover and bake at 300 degrees for 10 to 15 minutes. serve with salad and garlic bread.

ALFREDO CREAMY CHICKEN & RICE BAKE

Steps:

• 1.) Preheat oven to 400 degrees, if desired season chicken with salt and pepper.
• 2.) In 13 x 9-inch baking dish, thoroughly combine Ragu Cheese Creations Classic Alfredo Sauce, broth, uncooked rice and tomato; arrange chicken on rice mixture.
• 3.) Cover with aluminum foil and bake 35 min. Remove foil and continue to cook chicken an additional 10 min or until chicken is no longer pink.

CHICKEN ALFREDO

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.