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Two-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.
- 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
- 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
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.
Serving: 1person | Calories: 746kcal | Carbohydrates: 53g | Protein: 46g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 220mg | Sodium: 810mg | Potassium: 1037mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7753IU | Vitamin C: 21mg | Calcium: 349mg | Iron: 4mg