Dump-and-Bake Chicken Alfredo Casserole
This easy Dump-and-Bake Chicken Alfredo Casserole is a creamy, cheesy, family-friendly dinner made with uncooked pasta, rotisserie chicken, Alfredo sauce, and mozzarella cheese. Everything bakes together in one dish with no boiling required, making it perfect for busy weeknights.
Servings 6
Ingredients
- 16 oz rotini pasta uncooked
- 22 oz Alfredo sauce
- 3 cups chicken stock or chicken broth
- 2 cups cooked rotisserie chicken shredded or diced
- 2 teaspoons minced garlic
- 2 cups shredded mozzarella cheese
- Optional: Freshly grated Parmesan cheese
- Optional: Chopped fresh parsley or basil
Instructions
- Preheat the oven to 375°F.
- Add the uncooked rotini pasta, Alfredo sauce, chicken stock, shredded rotisserie chicken, and minced garlic to a 9x13-inch baking dish. Stir well to combine, making sure the pasta is evenly coated.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil and stir the pasta mixture. Sprinkle the shredded mozzarella cheese evenly over the top.
- Return the casserole to the oven, uncovered, and bake for an additional 15–20 minutes, or until the pasta is tender and the cheese is melted and bubbly.
- Remove from the oven and let rest for approximately 5 minutes. Garnish with freshly grated Parmesan cheese and fresh parsley or basil, if desired. Serve warm.
Video
Notes
Pasta: Use dry, uncooked rotini pasta. Do not boil the pasta before adding it to the casserole.
Chicken: Store-bought rotisserie chicken is a convenient shortcut, but any fully cooked, shredded chicken will work.
Alfredo Sauce: Use your favorite jarred Alfredo sauce. Different brands may vary in thickness and seasoning.
Baking Time: Check the pasta for tenderness before serving. If necessary, add a splash of warm broth and continue baking until fully cooked.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Add a splash of milk or broth when reheating to restore the creamy texture.