Sunday, December 14, 2014

Three Cheese Chicken Alfredo Bake



From Plain Chicken...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.



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

Prepare pasta according to package directions; drain and return to pot. 
Stir together all ingredients except mozzarella cheese. 
Spread mixture into a lightly greased 13- x 9-inch baking dish. 
Sprinkle evenly with mozzarella cheese. 
Bake at 350° for 30 minutes or until bubbly.

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