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| 2-Cheese Baked Chicken Alfredo |
This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.
I wanted to make a casserole that was similar to my very popular Mushroom Asiago Chicken dish since I had a hankering for that but wanted to see if I could make something very much like it with a slightly different sauce and some additions like veggies.
Unlike the original, this is more of an Alfredo-type sauce as I put some grated Parm/Romano in it. I also had a box of chopped spinach hanging around and I think spinach is just wonderful in fettucine alfredo, so I threw that in too!
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| Change it up to suit your tastes |
Now, this particular casserole has many possibilities by making a few changes. Use leftover roast beef, spinach and blue/gorgonzola cheese and you have something very much like the steak gorgonzola that Olive Garden makes.
Leave out the spinach, replace it with mushrooms and change the cheese to smoked gouda or swiss…another delicious combo.
Hate spinach? Substitute chopped broccoli. Hate both? Leave it out entirely. No matter how you do this, it’s gonna be wonderful. Did I mention it’s easy too? Well, it is!
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| A complete meal in one dish |
I didn’t have leftover chicken so I sauteed some boneless skinless breasts that I cooked with a pat of butter in the pan and coated with seasoned flour.
Two-Cheese Baked Chicken Alfredo
Ingredients
- 8 oz dry fettucine or linguine pasta
- 2 medium chicken breasts cooked and cubed (about 2 cups)
- 1 10 oz chopped spinach, very well drained
- 4 slices crisp-cooked bacon diced
- 1/4 cup grated parmesan or romano cheese
- 1/2 cup shredded asiago cheese divided
- 2 tbsp panko crumbs
SAUCE BASE
- 1 1/2 cups water see note
- 1 envelope chicken Swanson Flavor Boost see note
- 1/2 cup heavy cream
- 5 tbsp butter
- 3 tbsp flour
Instructions
- NOTE: The water and Flavor Boost may be replaced by 1 1/2 cups rich chicken stock.
- Cook pasta as per package directions until al dente. Drain and set aside.
- Preheat oven to 350 degrees F. Lightly spray a 11x7-inch baker.
- In a large saucepan, melt the butter. Next blend in the flour until you have a smooth paste (roux). Blend in the envelope of Flavor Boost. Slowly add the water, stirring constantly, until mixture thickens and starts to bubble. Reduce heat and stir in the cream.
- Add the parmesan or romano cheese and 1/4 cup of the shredded asiago. Stir until cheeses are well blended into the sauce.
- Next add the chicken, spinach and bacon and blend well. Add the pasta and toss carefully until all the noodles are coated with sauce. Turn into prepared baking dish. Top with remaining asiago cheese and panko crumbs.
- Bake at 350 degrees for 30-40 minutes, or until top of casserole is golden brown and bubbly at the sides. Remove from oven and let stand 5-10 minutes before serving.
Nutrition
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| 2-Cheese Baked Chicken Alfredo |
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