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April 26th, 2013

4/26/2013

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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
Chicken Alfredo Casserole
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.
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