Dump and Bake Chicken Alfredo Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

Three halves of skinless (boneless chicken breast)

One 8-ounce package of penne pasta

8 ounces of Alfredo sauce

1 ½ cups of shredded mozzarella cheese (to be divided)

1/4 cup of milk

1 tablespoon of onion powder

1 tablespoon of garlic powder

1 cup of shredded Cheddar cheese

Directions

Preheat the Oven: Set the oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for baking the casserole.

Prepare the Chicken: Place the chicken breasts in a saucepan and cover them with water. Bring the water to a boil over high heat, then reduce to a simmer. Allow the chicken to cook until it is no longer pink inside and the juices run clear, which should take approximately 15 minutes.

Cook the Pasta: Simultaneously, bring a large pot of lightly salted water to a boil. Add the penne pasta and cook it, stirring occasionally, until it is tender yet firm to the bite, about 11 minutes. Once cooked, drain the pasta.

Prepare Chicken for Casserole: After cooking, drain the chicken and cut it into bite-sized pieces suitable for the casserole.

Combine Ingredients: In a large mixing bowl, combine the cooked chicken, cooked penne pasta, Alfredo sauce, half of the shredded mozzarella cheese, milk, onion powder, and garlic powder. Mix these ingredients thoroughly to ensure even distribution of flavors.

Assemble the Casserole: Transfer the mixed ingredients into a 1.5-quart casserole dish. Evenly distribute the mixture and smooth the top. Sprinkle the remaining mozzarella cheese and all of the Cheddar cheese over the mixture to create a cheese topping.

Bake the Casserole: Place the casserole dish in the preheated oven and bake for approximately 25 minutes, or until the cheese is melted and the casserole is bubbly.