Alfredo Chicken Bake

So I was a little bored in the kitchen this past weekend…staring into the pantry and wondering what the heck to make for dinner when my mom suggested Fettuccine Alfredo. Now, while that sounded good, I always like to change things up for the family, so they don’t get bored…okay, so I don’t get bored with the same old food. I also didn’t have fettuccine noodles so I improvised and the family gobbled it up.Here’s what I did to make this yummy creation:

I gathered my ingredients:

Alfredo Sauce (you really need 2 jars)

Your dairy items (+ sour cream, forgot to add that in this pic)

A roasted chicken. I got mine from Costco the day before and threw it in the fridge, but really any seasoned chicken will do.

I added mushrooms, but you can obmit it if you have picky eaters. Add in another veggie that your family likes, maybe broccoli, peas etc.

I used extra wide egg noodles because that’s what I had in the pantry…okay, it’s what my mom had in her stash since they’re living with us right now.

The first thing I did was chop the mushrooms and sauté them in butter. You can use olive oil if you choose, but I prefer mine done in butter.

Sautéing away!

This is what you want it to look like afterwards, yummy and full of the juices.

Next I boiled the noodles for about 6 minutes. You’ll want to check them and strain them when they’re aldente’. You don’t want them over-cooked.

I then added the alfredo sauce, sour cream and cream cheese together in a small saucepan. I heated it up to smooth it out into a nice and creamy sauce.

Noodles done and strained!

Yup, here’s the two bottles I used.

We chopped up the whole chicken into smaller sized bites.

Then added the noodles and sauce.

Add mushrooms.

Add chicken

Add mozzarella cheese

Stir it all up.

Then poured it into a generous sized baking dish. I used my pampered chef pottery.

Add your Parmesan and Romano cheese to the top.

Then bake at 350 for about 30 minutes.

 

When it comes out it will look all bubbly and smell incredibly yummy!

I served mine with some Caesar Salad and garlic bread.

The family loved it! Okay, my son thought it would be funny to pretend like he’s dying, but he was the one who gobbled it up and went back for seconds immediately! And he doesn’t even like mushrooms!

See, proof of clean plates. My dad said I got a 5 out of 5 star ranking and I could experiment more on them if needed.

Alfredo Chicken Bake

2 jars of Creamy Alfredo sauce (I like the Classico brand and it was what was in the house)
1 cup sour cream
1 – 8 oz package of cream cheese, softened
1 package shredded mozzarella cheese (about 2 cups)
1 cup shredded parmesan cheese (add more or less if desired)
1 cup shredded ramano cheese (add more or less if desired)
1 – 16 oz package of wide egg noodles
2 cups of chopped chicken (add more of you want)
1 small package of mushrooms chopped

Boil noodles according to package, about 6 minutes for aldente’. Drain and set aside in a large bowl.
Heat alfredo sauce, sour cream and cream cheese till blended, pour over noodles.
Chop and saute mushrooms till tender, pour over noodles and sauce.
Add shredded mozzarella, stir and then pour contents into a large baking dish.
Sprinkle shredded parmesan and romano cheeses over the top and bake for about 30 minutes at 350.
Sit back and watch the family gobble it up!