Mushroom and Chicken Alfredo Casserole

Why You’ll Love This Recipe

Mushroom and Chicken Alfredo Casserole offers the ultimate combination of creamy, cheesy goodness with the added flavors of savory mushrooms and tender chicken. The dish is rich yet comforting, and the pasta provides a hearty base that holds everything together beautifully. This recipe is ideal for both casual dinners and special occasions, ensuring your guests will leave satisfied. Plus, it’s super versatile – you can customize it with different kinds of pasta, Alfredo sauce, or extra veggies to suit your preferences.

Ingredients

• 3 cups cooked shredded or diced chicken

• 8 oz uncooked pasta (penne or rotini recommended)

• 2 tablespoons butter

• 1½ cups sliced mushrooms

• 2 cloves garlic, minced

• 2 cups Alfredo sauce (homemade or store-bought)

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Chopped parsley, for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. Cook the pasta according to package instructions, drain, and set aside.

3. In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they soften, about 5 minutes.

4. Add minced garlic to the skillet and sauté for another 30 seconds until fragrant.

5. Stir in the cooked chicken and Alfredo sauce, cooking for an additional 3–4 minutes until everything is heated through.

6. Season the mixture with salt and black pepper to taste.

7. In a large mixing bowl, combine the cooked pasta and the chicken-mushroom sauce mixture. Stir until well combined.

8. Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle mozzarella and Parmesan cheeses evenly on top.

9. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly and the top is golden brown.

10. Garnish with chopped parsley if desired and serve.

Servings and Timing

• Yield: 6 servings

• Total Time: 45 minutes

  • Prep Time: 10 minutes

  • Cook Time: 35 minutes

Variations

• Vegetarian Option: Leave out the chicken and add more vegetables like spinach, zucchini, or bell peppers for a veggie-packed casserole.

• Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.

• Pasta Alternatives: Swap out penne or rotini for any pasta shape you prefer – spaghetti, fusilli, or even gluten-free pasta works well.

• Extra Cheese: Try adding a bit of cream cheese for an extra creamy texture or incorporate cheddar for a different cheesy flavor.

Storage/Reheating

• Storage: Store leftover casserole in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place the casserole in the oven at 350°F (175°C) for 15–20 minutes or until heated through. Alternatively, microwave individual portions for 2–3 minutes.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Yes, leftover rotisserie chicken is a perfect addition! It will save you time and still provide the same tender, flavorful chicken.

What pasta shapes work best for this casserole?

Penne and rotini are excellent choices due to their ability to hold the sauce well. However, any short pasta like fusilli or ziti can work just as well.

Can I use homemade Alfredo sauce instead of store-bought?

Absolutely! Homemade Alfredo sauce will add an extra layer of flavor and richness to this casserole. If you choose to make your own, make sure it’s thick enough to coat the chicken and pasta.

How do I make this casserole spicier?

Add some crushed red pepper flakes to the sauce or sprinkle some cayenne pepper over the top before baking for a spicy kick.

Can I freeze this casserole for later?

Yes, you can freeze the casserole before baking. Assemble the casserole, cover it tightly with plastic wrap or foil, and freeze for up to 3 months. When you're ready to bake it, let it thaw overnight in the fridge and bake as directed.

Can I substitute the mozzarella cheese?

If you prefer, you can substitute mozzarella with provolone or fontina for a different cheese flavor. You can also add cheddar for a slightly sharper taste.

Can I add more vegetables to this casserole?

Yes, feel free to add veggies such as spinach, peas, or bell peppers to this casserole for added nutrition and flavor. Just make sure to sauté them along with the mushrooms.

Can I make this dish ahead of time?

Yes, this casserole can be made ahead and stored in the fridge for up to a day before baking. Just cover it with foil and bake when you're ready to serve.

What if I don't have Parmesan cheese?

If you don’t have Parmesan, you can use Pecorino Romano or even a little extra mozzarella as a substitute.

Can I use dairy-free Alfredo sauce?

Yes, you can use a dairy-free Alfredo sauce for a dairy-free version of this casserole. Just ensure all other ingredients are also dairy-free.

Conclusion

Mushroom and Chicken Alfredo Casserole is the epitome of creamy, comforting food. Whether you're cooking for a family meal or prepping ahead for a busy week, this dish delivers on flavor and ease. With tender chicken, savory mushrooms, and a gooey, cheesy finish, it's sure to become a new favorite in your dinner rotation.

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This Mushroom and Chicken Alfredo Casserole is a rich and comforting dish featuring tender chicken, savory mushrooms, creamy Alfredo sauce, and gooey melted cheese. Perfect for cozy evenings or casual gatherings.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

3 cups cooked shredded or diced chicken

8 oz uncooked pasta (penne or rotini recommended)

2 tablespoons butter

1½ cups sliced mushrooms

2 cloves garlic, minced

2 cups Alfredo sauce (homemade or store-bought)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Salt and black pepper, to taste

Chopped parsley, for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta according to package instructions, drain, and set aside.
3. In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they soften, about 5 minutes.
4. Add minced garlic to the skillet and sauté for another 30 seconds until fragrant.
5. Stir in the cooked chicken and Alfredo sauce, cooking for an additional 3–4 minutes until everything is heated through.
6. Season the mixture with salt and black pepper to taste.
7. In a large mixing bowl, combine the cooked pasta and the chicken-mushroom sauce mixture. Stir until well combined.
8. Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle mozzarella and Parmesan cheeses evenly on top.
9. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly and the top is golden brown.
10. Garnish with chopped parsley if desired and serve.

Notes

• Vegetarian Option: Omit chicken and add more vegetables like spinach, zucchini, or bell peppers.
• Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for heat.
• Pasta Alternatives: Use any pasta shape you prefer, including gluten-free pasta.
• Extra Cheese: Add cream cheese for extra creaminess or cheddar for a different cheesy flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes or microwave individual portions for 2–3 minutes.
• Freezing: Assemble and freeze before baking. Thaw overnight in the fridge and bake as directed.
• Cheese Substitution: Provolone or fontina can replace mozzarella. Pecorino Romano can substitute Parmesan.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg