Chicken Alfredo Casserole - Easy Comfort Food from the Pantry

I was moping around the house, wondering what to fix for dinner.  No motivation.  Just down in the dumps, sort of.  I needed some Comfort Food.  I stared blankly into the turntable cabinet, and finally, inspiration!  Chicken alfredo casserole to the rescue!

Nothing to thaw, nothing exotic.  Just pantry and refrigerator staples.  I did liven it up a bit by steaming some fresh asparagus from the garden for a side dish.


Chicken Alfredo Casserole

8 to 16 oz farfalle (or pasta of your choice)
1 jar (14 1/2 oz) alfredo sauce (I like Prego)
12 oz canned white meat chicken, undrained
9 oz jarred whole button mushrooms, drained
2 cups (8 oz) shredded Italian blend cheese, divided
1/4 c grated Parmesan cheese

Preheat oven to 350 degrees.  Cook pasta according to directions on the box.  While the pasta cooks, mix the remaining ingredients together in a large bowl, reserving 1 cup of the shredded cheese for the topping. 

When the pasta is al dente, drain and then add it to the mixture in the bowl.  Mix everything together well.  Place the mixture in a sprayed 9" x 13" baking dish, and spread the remaining shredded cheese over the top.  Cover with foil.

Bake at 350 degrees for 30 minutes.  Remove foil and return to the oven for an additional 5 to 10 minutes to melt and brown the cheese.  Remove from the oven and allow to sit about 5 minutes before serving.

NOTE:  You can use anywhere from 8 to 16 oz of pasta, depending on what you like.  Me, I LOVE pasta, so I use the whole 16 oz.  If you use less, you may want to use a smaller baking dish.  You may want to adjust how much alfredo sauce, too, if you use the full 16 oz of pasta and like your pasta saucy.  Have FUN with it!