Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake - great make-ahead pasta dish. Elbow macaroni, alfredo sauce, sour cream, ricotta, garlic, chicken, eggs, parmesan and mozzarella cheese. SO good!! We make this at least once a month! Can freeze half for later. This is THE BEST pasta casserole we've ever eaten!!!

Everyday Southern Living tweets a dinner idea. A few days ago they tweeted about a Three Cheese Pasta Bake for dinner. I checked out the recipe and thought it sounded fantastic!  I decided to give it a try - with a few changes. 

The original recipe used ziti.  I didn't have any ziti; I only had elbow macaroni.  I went with the elbow macaroni and it was fine.  I also added chicken to make this more of a meal than a side dish.  This was SO good!  It was even good reheated the next day for lunch.  If you don't like ricotta, try substituting cottage cheese.  I halved the recipe below and it was enough for at least 4 or 5 people. 

Yield: serves 8

Three Cheese Chicken Alfredo Bake

prep time: cook time: total time:

ingredients:

• 1 (16-ounce) package penne or elbow macaroni
• 2 (10-ounce) containers refrigerated Alfredo sauce
• 1 (8-ounce) container sour cream
• 1 (15-ounce) container ricotta cheese
• 2 garlic clove, minced
• 3 cups cooked chicken, chopped
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cups mozzarella cheese

instructions:

1. Preheat oven to 350 degrees. Lightly spray 9x13-inch pan with cooking spray.
2. Prepare pasta according to package directions; drain and return to pot.
3. Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.
4. Bake uncovered for 30 minutes or until bubbly.

http://www.plainchicken.com/2010/11/three-cheese-chicken-alfredo-bake.html

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