Creamy Chicken Penne Alfredo is a simple casserole that can be put together quickly, and it can feed a lot of people. This really is a perfect dump casserole. You open and dump everything together and top it with cheese. It’s great to quickly assemble one a busy weeknight. It’s one that has been served to kids and they love it. Kids love noodles.
I have taken Creamy Chicken Penne Alfredo to potlucks, and I’ve shared it with friends and family for a special evening dinner. I’ve done both and it is well liked by everyone.
It’s great to make for a large gathering of people. It’s not likely to be the same as the other dishes and it can add a variety to the meal.
The Ingredients
It has penne noodles, canned chicken, California Blend Vegetables, alfredo sauce, garlic, and shredded cheese. For the cheese, you can use either a cheddar or a Colby jack cheese. Both of these cheeses taste very well on this dish.
Assembly
The noodles will need to be boiled to al dente and drained. Once they are drained, put them back in the pan, and add all the other ingredients except for the cheese. Mix everything together really well. Put the ingredients into a greased 9×13 baking pan. Top with the cheese.
Baking
Tent a sheet of foil on top of the paste to prevent the cheese from over browning. Just remove the foil towards the end of the baking time so the cheese can brown a little bit.
Serving
It’s ready to serve immediately.
This really is a perfect dump casserole. You open and dump everything together and top it with cheese. It’s great to quickly assemble one a busy weeknight.
It pairs great with garlic bread and Strawberry Fluff Salad. Another plus, both of these recipes are quick and simple to prepare as well.
If you have leftovers of Creamy Chicken Penne Alredo, it freezes, and reheats well too.
Happy Cooking!
Creamy Penne Alfredo Casserole
Equipment
- 1 Dutch oven pan
- 1 9x13 Baking pan
Ingredients
- 1 16 oz Penne pasta
- 2 15 oz jars Alfredo sauce
- 4 cups California blend vegetables, thawed
- 1 tsp Garlic, minced
- 2 7 oz cans Chicken
- 2 cup Cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees.
- Boil pasta to al dente. Drain and put it back in the pan.
- Add in the jars of Alfredo sauce, thawed Californian Blend vegetables, garlic, and chicken. Mix well.
- Put into a greased 9x13 pan.
- Top with the cheeses. Spray aluminum foil with cooking spray and tent over the casserole.
- Bake for 35 minutes. Remove the tented foil and put back into the oven for about 10 minutes or until the cheese is golden.
- Serve immediately.
