This is one of those casseroles that reheats really well. That’s something that you don’t get very often. If we have any leftover, I always pack it in my husband’s lunch. He says that his co-workers always flock around him at the microwave because it smells so yummy warming up. A few have even asked him for the recipe! And just so you know, you can use any type of pasta that you like in this recipe.
Alfredo makes a great starting point for any casserole. This recipe really makes it taste amazing!
Ingredients
8 oz cream cheese
3 Tbsp Daisy sour cream
9 oz whipping cream
1 c shredded parmesan
1/2 tsp McCormick’s garlic powder
1/2 tsp nutmeg
6 Tbsp butter, divided
1/4 c sun-dried tomatoes, diced
1 medium onion, sliced
4 oz fresh mushrooms, coarsely chopped
2 strips bacon, cooked
2 c Bird’s Eye frozen peas, thawed
2 c chicken, cooked and chopped
8 oz penne noodles, cooked
olive oil
TOPPING
1/3 c bread crumbs
3 Tbsp parsley, chopped
3 Tbsp melted butter
Instructions
Preheat oven to 400°. In medium bowl blend cream cheese, sour cream, and 1 oz whipping cream.
While the noodles and bacon are cooking make the Alfredo sauce; melt 4 T butter in a large deep skillet over medium heat. Add cream cheese mixture.
Stir until melted and smooth. Add 8 oz whipping cream and shredded Parmesan stirring until the cheese has melted. Add nutmeg, bacon, and garlic powder. Transfer to a bowl and keep warm.
Melt remaining butter in a large skillet over medium-high heat. Add sliced onions and cook until browned, stirring occasionally. Add mushrooms and sun-dried tomatoes. Heat just until mushrooms start to sweat, stirring occasionally.
Gently combine onion mixture, peas, chicken, and noodles with Alfredo sauce. Pour mixture into greased 9×13” baking dish. Mix melted butter, breadcrumbs & parsley for topping and sprinkle on top. Bake 10 minutes or until topping is golden brown. Allow standing 5 minutes. Serve.
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Quick Tip: Top with shredded cheesee.
Thank you to The Love Nerds for this great photo.
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