Bringing the delicate taste of chicken Alfredo to a casserole, this chicken Alfredo bake combines the best ingredients of the dish with a plentiful amount of cheese. The crispy breadcrumbs tie the whole thing together into a great creamy Italian dish the whole family will love.

  • 6 T unsalted butter
  • 3 C baby bella mushrooms, sliced
  • 10 oz frozen spinach, thawed and drained
  • 3 C free range chicken, cooked and diced
  • 4 C whole milk
  • 1/2 C flour
  • 1/2 C sun dried tomatoes, julienne cut
  • 1 16 oz box fettuccine
  • 1 t freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 T fresh parsley
  • 1 C fresh Parmesan
  • 8 oz. fresh mozzarella
  • 1/2 t salt
  • 1/2 C breadcrumbs

Step One

Cook pasta according to package directions.

Step Two

Melt butter in a medium sauce pan. Add mushrooms and garlic, sauté until soft.

Step Three

Add flour. Stir until well blended, making a roux. Slowly add milk. Stir constantly to incorporate, ensuring there are no lumps.

Step Four

Add Parmesan, tomatoes and spices, cooking for about a minute until heated through.

Step Five

Mix noodles and sauce and pour into a prepared baking dish.

Step Six

Top with mozzarella and breadcrumbs.

Step Seven

Bake at 350 degrees for 30 minutes until cheese melts and is bubbly.

Serve with toasted garlic bread and pinot grigio.

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Chef Tiffany provides catering, personal chef services, kitchen coaching, and restaurant consulting services in Minneapolis, St. Paul, and the greater Twin Cities area of Minnesota. Chef Tiffany is a classically trained chef and is certified in safety and sanitation as well as fully educated in nutrition and health. Whether you need a caterer, personal chef, kitchen coach or restaurant consultant, Chef Tiffany is your perfect choice.