Mushroom And Chicken Alfredo Casserole Recipe
Creamy, comforting, and packed with flavor, this Mushroom and Chicken Alfredo Casserole blends tender chicken, sautéed mushrooms, and cheesy pasta into a satisfying meal perfect for busy weeknights or cozy family dinners.
Ingredients
- 3 cups cooked shredded or diced chicken
- 8 oz uncooked pasta penne or rotini recommended
- 2 tablespoons butter
- 1½ cups sliced mushrooms
- 2 cloves garlic minced
- 2 cups Alfredo sauce homemade or store-bought
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Boil pasta in salted water for 8–9 minutes until just al dente. Drain and set aside.
- Sauté mushrooms in butter over medium heat for 5–7 minutes until golden and soft. Add minced garlic and cook for 1 more minute. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, sautéed mushrooms and garlic, shredded chicken, Alfredo sauce, salt, and pepper. Mix well to coat evenly.
- Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake at 375°F (190°C) for 20–25 minutes until the top is bubbly and golden. Let rest for 5 minutes before serving.