Servings : 6 people
1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
3 cups chicken stock
2 cups diced rotisserie chicken (or other diced cooked chicken)
2 teaspoons minced garlic
2 cups shredded mozzarella (or Italian blend cheese)
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
- Preheat oven to 425�F (220�C).
- In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Visit Dump and Bake Chicken Alfredo Pasta Casserole Recipe @ www.theseasonedmom.com for full instructions.