Dump-and-Bake Chicken Caesar Pasta

Dump-and-Bake Chicken Caesar Pasta

There's no need to even boil the pasta for this Dump-and-Bake Chicken Caesar Pasta! With spinach, roasted red peppers, and plenty of garlic, this creamy casserole is a flavorful one dish meal!

 Prep Time  10 mins
 Cook Time  40 mins
 Total Time 50 mins
 Servings   6  servings

  • 1 16 ounce package uncooked rotini pasta
  • 1 cup Caesar salad dressing I used Newman's Own Creamy Caesar
  • 2 cups diced rotisserie chicken or other diced cooked chicken
  • 1 22 ounce jar Alfredo sauce (2 ½ cups)
  • 2 cups chicken broth
  • 1 9 or 10 ounce package frozen chopped spinach, thawed and well-drained
  • 2 teaspoons minced garlic
  • 1 cup chopped roasted red peppers drained
  • 1 cup shredded mozzarella or Italian blend cheese
  • Optional: Parmesan cheese and fresh chopped herbs for garnish

  1. Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
  2. In the prepared dish (or in a separate bowl), stir together uncooked pasta, Alfredo sauce, chicken stock, Caesar dressing, chicken, roasted red peppers, spinach, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
  5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Recipe Notes
Cooking Just for Two? This is a very easy dish to modify for a smaller family. Just cut all of the ingredients in half and prepare one smaller casserole in an 8-inch square baking dish. Cooking process and time will remain the same.

Rrecipe adapted From : @https://www.theseasonedmom.com/

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