Dump & Go Chicken Alfredo Casserole! No Boil! No Fuss!

Ingredients

• 2 pieces Chicken Breast (large, diced into bite‑size pieces)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Garlic Powder (can reduce to 0.5 tbsp if desired)
• 1 tbsp Italian Seasoning
• 0.5 tbsp Onion Powder
• 8 oz Alfredo Sauce (store‑bought jar, half used now, remainder later)
• 1 can Canned Peas and Carrots (drained)
• 1 box Barilla Rotini Pasta (16‑oz box, uncooked, hardy shape)
• 1 can Chicken Broth (14.5 oz, low‑sodium preferred)
• 4 oz Heavy Whipping Cream (about ½ cup)
• 4 oz Water (½ cup, to help loosen sauce)
• 1 cup Shredded Mozzarella Cheese (evenly distributed on top)
• 2 tbsp Parmesan Cheese (grated, for topping garlic bread)
• 0.5 loaf Dollar Loaf Bread (frozen) (half loaf, sliced for garlic bread)
• 2 tbsp Unsalted Butter (softened for spreading on garlic bread)
• 1 tsp Garlic Powder (extra) (for garlic bread seasoning)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 425°F

2. Prepare Casserole Dish

   Lightly spray the 13x9‑inch casserole dish with cooking spray.

   Time: PT2M

3. Dice Chicken

   Cut the two large chicken breasts into bite‑size pieces (about 1‑inch cubes).

   Time: PT5M

4. Season Chicken

   In a mixing bowl combine chicken pieces with 1 tsp salt, 0.5 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, and 0.5 tbsp onion powder. Stir until evenly coated.

   Time: PT3M

5. Transfer Chicken to Dish

   Spread the seasoned chicken evenly in the prepared casserole dish.

   Time: PT2M

6. Add First Portion of Alfredo Sauce

   Pour 8 oz (half the jar) of Alfredo sauce over the chicken and gently stir to coat.

   Time: PT2M

7. Add Peas and Carrots

   Drain the canned peas and carrots and sprinkle them over the sauced chicken.

   Time: PT1M

8. Add Remaining Alfredo Sauce

   Drizzle about a quarter of the remaining jar (≈2 oz) over the vegetables.

   Time: PT1M

9. Add Uncooked Rotini

   Evenly scatter the dry rotini pasta over the sauce mixture.

   Time: PT2M

10. Add Liquids

    Pour the entire can of chicken broth (≈7 oz), 4 oz whipping cream, and 4 oz water over the pasta. Stir lightly and press the pasta down so it’s fully submerged.

    Time: PT3M

11. Top with Mozzarella

    Sprinkle 1 cup shredded mozzarella evenly over the surface.

    Time: PT1M

12. Cover Loosely with Foil

    Lightly spray a sheet of aluminum foil and drape it over the dish, leaving a small gap for steam to escape.

    Time: PT1M

13. Bake Covered

    Place the casserole in the preheated oven and bake for 45 minutes.

    Time: PT45M

    Temperature: 425°F

14. Prepare Garlic Bread

    While the casserole bakes, slice the half loaf of frozen bread, spread softened butter on each slice, and sprinkle with 1 tsp garlic powder and 2 tbsp grated Parmesan.

    Time: PT5M

15. Finish Baking Uncovered & Add Bread

    After 45 minutes, remove the foil, add a little extra mozzarella if desired, then place the prepared garlic bread on a separate rack and bake everything uncovered for an additional 10 minutes.

    Time: PT10M

    Temperature: 425°F

16. Rest and Serve

    Remove the casserole from the oven, let it rest for 5 minutes before serving. Slice garlic bread and serve alongside.

    Time: PT5M

Nutrition Facts

Calories

712

Protein

35 g

Carbohydrates

78 g

Fat

38 g

Fiber

4 g