This is why UJ is getting ready to bake chicken (his recipe) tonight so I have the chicken required for this recipe tomorrow when I make it
1 (16-oz) pkg rigatoni pasta
3 cups cooked diced chicken breast
1 (16-oz) jar Alfredo sauce
1 (10-oz) container refrigerated Alfredo sauce
1/2 cup milk
2/3 cup grated Parmesan cheese
Preheat over to 350 degrees. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on the package (the pasta will finish cooking in the casserole).
Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When past is almost cooked, drain and add to sauce along with chicken and half the Parmesan cheese.
Spray 9" x 13" baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 15 - 20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.
You can vary this dish in many ways: add 1 cups sliced frozen carrots, thawed, 2 cups frozen peas, thawed, 1 (10-oz) pkg frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with with 3 tablespoons melted butter; add that after the casserole is uncovered. Serves 8.