Best 20 Alfredo Casserole Recipes

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

CHICKEN ALFREDO TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
• Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
• Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
• Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE

Steps:

• Cook pasta per package. Drain & place into large mixing bowl.
• On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
• Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
• Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
• Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
• In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHEESY, CREAMY ALFREDO CHICKEN CASSEROLE - FOREVERMAMA

Steps:

• Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
• In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
• Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
• Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.

ALFREDO SEAFOOD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
• In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
• Bake 35 to 40 minutes or until hot in center.
• Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
• If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
• Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
• Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
• In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.

CHEESE BURGER ALFREDO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Brown the ground beef with the onions and spices; drain and rinse off the fat (you don't need the fat for flavor because you are going to add cheese flavors).
• In the meantime, cook the pasta according to the package instructions.
• In a large casserole dish, mix together the ground beef and onion mixture, the vegetables, cooked pasta, jarred Alfredo sauce, and cheese cubes.
• Bake for 10 minutes; stir.
• Top casserole with the French fried onions.
• Bake for another 5 to 10 minutes or until hot and onions are browning.

SPINACH ALFREDO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
• Bake in the preheated oven until bubbly and heated through, about 30 minutes.

CREAMY ALFREDO SHRIMP CASSEROLE

Steps:

• Heat oven to 350 F.Cook pasta according to package directions.Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
• Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.

ALFREDO RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 20-25 minutes or until bubbly.

CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE

Steps:

• 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
• 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
• 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
• 4. Cut up the broccoli into bite-sized pieces and reserve.
• 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
• 6. Clean the mushrooms, remove the stems, and then thinly slice.
• 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
• 8. Add two tablespoons of butter to a skillet over medium high heat.
• 9. Add the sliced mushrooms and diced onions, to the pan.
• 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
• 11. Remove from pan, and reserve.
• 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
• 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
• 14. Remove chicken from the pan, and reserve.
• 15. Wipe the skillet out, and reserve for the Alfredo sauce.
• 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
• 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
• 18. THE ALFREDO SAUCE
• 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
• 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
• 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
• 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
• 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
• 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
• 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
• 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
• 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
• 28. Add the Parmesan cheese; plus the pepper and salt, to taste
• 29. Whisk until fully incorporated.
• 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
• 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
• 32. Pour the ingredients into a baking dish.
• 33. Top with the panko breadcrumbs.
• 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
• 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
• 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
• 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
• 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
• 39. Keep the faith, and keep cooking.

TUNA ALFREDO CASSEROLE

Steps:

• Cook pasta according to package directions; drain and return to the pan.
• In a bowl, mix together pesto, Alfredo sauce, and milk.
• Add to the pasta, stirring to coat.
• Fold in the tuna.
• Add salt and pepper to taste.
• Pour into an ungreased 2 quart casserole dish.
• Sprinkle with Parmesan cheese.
• Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.

ALFREDO POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a medium bowl, whisk the Alfredo sauce and milk until blended.
• Add ham, Swiss cheese and peas to another bowl and mix well.
• Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish.
• Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan.
• Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan.
• Cover and bake 45 minutes.
• Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350^ In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, peppers nuts and basil. Pour into a 1 1/2 quart baking dish or casserole dish. Bake,, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered, 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. --- *Note: If using my Homemade Alfredo Sauce don't use the 1/2 cup of milk above.
• 2. Homemade Alfredo Sauce: 1/2 cup butter, only 8 oz. cream cheese, room temperature 1 cup half and half,only 1/3 cup Parmesan cheese 1 Tablespoon garlic powder pepper and salt to taste In a medium saucepan, melt butter. When butter is almost melted, add the cream cheese in pieces,.Stir until butter and cream cheese are well blended. Add the half and half, Parmesan cheese, garlic powder and then shake pepper on top. Stir every few minutes. After well mixed and sauce-like, remove from heat and set aside to thicken up. Stirring every few minutes. Great on tortellini and to dip bread sticks in too! NOTE: use only 10 oz. of this sauce refrigerate remainder or use as a dipping sauce later.

EASY CREAMY CHICKEN ALFREDO CASSEROLE

Steps:

• 1. Cook egg noodles according to instructions on package. Drain.
• 2. Mix with a whisk the jar of Alfredo sauce and the sour cream until blended. Add in your garlic and parmesan cheese. Mix until blended. Add your chicken and peas. Incorporate your noodle to this mixture and fold in until noodles are mixed well.
• 3. In a sprayed 9x13 casserole dish pour the noodle mixture. Then take crushed Ritz crackers and melted butter mixed together and add them to the top of the casserole. Bake at 350 degrees for approximately 35 minutes.

ALFREDO GREEN BEAN CASSEROLE

Steps:

• Combine green beans, onions, Alfredo sauce, water chestnuts, olives, roasted red bell peppers, parsley, salt, and black pepper in a 4- to 6-quart slow cooker. Cover and cook on High until flavors are combined, 3 to 4 hours.

CHICKEN ALFREDO QUINOA CASSEROLE

Steps:

• Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
• Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
• Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

CHEESY CHICKEN ALFREDO CASSEROLE

Steps:

• Grill Chicken Breast. Cut into cubs.
• Boil Noodles.
• Mix Alfredo Ck and noodles in a casserole dish, Mix well. Top with Mozzarella Cheese.
• Pre heat oven to 350* Bake for 30 minute.
• Enjoy.

SPINACH-ALFREDO TUNA CASSEROLE

Steps:

• 1. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.
• 2. Preheat oven to 425 degrees.
• 3. In a large bowl, thoroughly mix: noodles, onion, 1 cup cheese, peas, tuna, Alfredo sauce, and spinach. Transfer to a 13 X 9 inch baking dish, and top with bread crumbs and remaining 1/2 cup cheese. Bake 15-20 min. in a preheated oven or until cheese is bubbly.

ALFREDO PASTA CASSEROLE

Steps:

• Brown ground beef with onion, drain & return to pan.
• Add red sauce to pan.
• Add water to jar and swish to get all the sauce loose & add to meat mixture.
• Add salt, pepper, garlic and bay leaf.
• Let simmer and thicken.
• Cook noodles according to pkg directions.
• Drain noodles & put back in the pot.
• Add alfredo sauce to the pot of noodles, stir gently to coat all the noodles.
• Add milk to alfredo jar and swish to loosen rest of the sauce, adding to the noodle pot.
• Spray 9 x 13 dish with cooking spray.
• Add 1/2 meat mixture to bottom of dish.
• Add 1/2 noodle mixture, then 1/2 of parmesan.
• Repeat layers ending with shredded parmesan.
• Cover and bake at 400 degrees for 40 minutes.