How to make a chicken alfredo casserole

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Chicken alfredo is a classic for a reason, but made the classic way, it is a dish you need to hover over slightly. The butter needs to melt, the garlic needs to simmer in it, and the cream needs to slowly be added. And once all of that comes together with pasta, there's really no time to sit around and wait. It needs to be served right away. But what about those busy nights when you just want chicken alfredo without all the hovering? Enter this chicken alfredo casserole.
Okay, so there are a few steps in this recipe as well before it all bakes together in the oven. But, make this on a lazy weekend when you've got some time to spare, and it freezes beautifully. You can also boost the protein and make it an even fuller meal by adding peas. So on those nights you just want a lazy chicken alfredo, this casserole is there for you.
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Chicken Alfredo Casserole
6
20 minutes
40 minutes
60 minutes
2 cups (500 ml) dried fettucine
3 cups (750 ml) roasted chicken, roughly chopped
¼ cup (60 ml) butter
1 onion, diced
3 cloves garlic, minced
1 cup (250 ml) heavy cream
1 cup (250 ml) Parmesan cheese, shredded, divided
1 cup (250 ml) sour cream
1 cup (250 ml) ricotta cheese
2 eggs, beaten
½ cup (125 ml) frozen peas
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Bring a large pot of water to a rapid boil over high heat. Generously salt, and add dried fettucine noodles. Cook for 7 minutes, or until the noodles are al dente. Drain, rinse with cold water to stop the cooking process, and place in a large bowl with the chicken.
While the noodles are cooking, melt butter in a frying pan set over medium heat. When melted add the onions and saute for 2 minutes, just until the onions have softened. Add the garlic, stir, and cook for another 30 seconds.
Lower the heat and slowly whisk in the heavy cream. Season with salt and a generous helping of freshly ground black pepper. Let cook for 5 minutes or so, just until thickened. Stir in ½ cup (125 ml) Parmesan cheese and stir until melted. Set aside and let cool slightly.
Add the sour cream, ricotta cheese, egg, frozen peas, and Alfredo sauce to the noodles and chicken in the large bowl. Stir to thoroughly combine all ingredients.
Pour into a 9" x 13" casserole dish and top with remaining ½ cup (125 ml) Parmesan cheese.
Cover dish with aluminum foil and bake in the oven for 30 minutes. Remove foil and bake for another 10 minutes or so, just until the cheese has melted and started to brown slightly.
To cut down on some prep time, buy a rotisserie chicken from your local deli!
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