$10 Tuesday: Creamy Chicken Alfredo Casserole


Creamy Chicken Alfredo Casserole


  • 1 4 ounce package fresh mushrooms
  • 2 Tablespoons chopped fresh garlic
  • 1 Tablespoon olive oil
  • 1 6-ounce package fresh baby spinach, chopped
  • 1/3 cup refrigerated pesto sauce
  • 1 15-ounce jar Alfredo Sauce
  • 1/4 cup chicken broth
  • 3 cups chopped rotisserie chicken
  • 12 ounces uncooked penne pasta, cooked according to package directions
  • 6 ounces shredded Italian cheeses, divided
  • 2 Tablespoons fresh basil
  • 1/4 teaspoon paprika


  1. Preheat oven to 375 degrees. In a medium skillet, sauté the mushrooms and garlic in one tablespoon olive oil. Stir in spinach and pesto.
  2. In another bowl, stir together Alfredo sauce, chicken broth and chicken. Spread one-third of Alfredo mixture into a lightly greased 11x9-inch baking dish. Top with half of the spinach/pesto mixture.
  3. Stir together cooked pasta, remaining chicken/Alfredo sauce mixture and spoon one-half of the mixture over the spinach/pesto. Sprinkle 1/2 of the cheese and repeat layers.
  4. Bake for 30 minutes covered with foil and then remove foil. Top with remaining cheese and bake for an additional 10-12 minutes. Top with chopped fresh basil and paprika.

Serves 8.

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