Description
Indulge in a creamy and comforting Crockpot Chicken Alfredo Casserole that’s easy to make and perfect for a cozy night in. This recipe combines tender shredded chicken, penne pasta, Alfredo sauce, and a blend of cheeses for a deliciously satisfying meal.
Ingredients
For the Chicken Alfredo Casserole:
- 3 boneless skinless chicken breasts, cooked and shredded
- (2) 15 oz Jars of Alfredo sauce (Bertolli brand recommended)
- 1 cup water
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 16 oz penne pasta, uncooked
- 3 cups Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- Chopped parsley, for garnish (optional)
Instructions
- Mix the Alfredo Sauce Mixture: In a mixing bowl, combine Alfredo sauce, water, salt, pepper, and minced garlic.
- Coat the Penne: Stir in the uncooked penne pasta until evenly coated.
- Prepare the Crockpot: Spray a 6-quart crockpot with non-stick spray.
- Layer the Casserole: Place half of the penne and Alfredo mixture in the crockpot. Add half of the shredded chicken on top. Layer with 1 cup of Mozzarella cheese and 1/8 cup of Parmesan cheese.
- Repeat the Layers: Add the remaining penne mixture, chicken, another cup of Mozzarella cheese, and Parmesan cheese.
- Cook: Cover and cook on low for 2 1/2 to 3 hours.
- Final Touches: Remove the lid, top with the remaining Mozzarella cheese, and cook until melted. Garnish with parsley before serving.
Notes
- Feel free to add cooked vegetables like broccoli or peas for extra flavor and nutrients.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 3g
- Sodium: 1240mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg
