Beazell's Cook Book

Chicken Alfredo Casserole by Linda Harrison

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8 oz. package whole grain penne pasta, cooked, al dente
3 boneless, skinless chicken breasts, cooked and cut into pieces
1 Tbsp. olive oil
Beazell's Cajun Seasoning
6 Tbsp. butter
1 Tbsp. onion, chopped
1 1/2 cloves garlic, minced
2 Tbsp. flour
1 1/2 cups heavy cream
1 1/2 cups low fat milk
1 and 2/3 cup Kraft Italian Five Cheese Blend w/cream cheese, separated
Cook pasta according to package directions; but for not as long as the package says. You want your pasta to be al dente. Drain your pasta well. While pasta is cooking, you can prepare the chicken.
Using a skillet, heat 1 tablespoon of olive oil. You have already cut up the chicken into pieces, so it will cook more evenly. Sprinkle the chicken with Beazell's Cajun Seasoning. Cook on both sides until cooked, browned and the juices run clear (about 10 – 12 minutes). Remove chicken to a plate, set aside to cool.
Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 to 2 minutes, to wilt the onions.
Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color; somewhere between a white and blond roux. Slowly add the heavy cream and then your milk. Continue to whisk to combine well. Bring mixture to a boil and then reduce the heat to low-medium and simmer for about 5 minutes. Add the 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. The sauce is thick enough when it coats the back of a spoon.
Remove sauce from heat. In a large bowl, add the cooked and drained pasta, diced chicken and then pour the sauce last. Mix everything to combine.
Spray an 8 x 8 inch square baking pan with non-stick spray. Add the pasta mixture and sprinkle with the additional 1 cup of cheese.
Bake for 30 minutes or until bubbly and golden brown.


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