Rotisserie Chicken Pasta Casserole
I was at Costco the other day, when their chickens hit the shelves so I got one. I thought I would do something different this time, which is what I came up with.
Ingredients:
2 cups Rotisserie Chicken, skin & bones removed and shredded
1 lbs thin spaghetti
1 Tbs unsalted butter
* oz mushrooms, sliced
1 small onion, diced
1 celery rib, diced
1/2 cup green peppers of any color, diced
3 cloves garlic minced
1/2 cup, heavy cream
1 15oz jar of Alfredo Sauce
1 Tbs olive oil spray
1 cup each – cheddar, pepper jack, shredded
1/2 cup Parmesan cheese, grated
Directions:
- Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick spray. Combine cheeses and divide, Set aside.
- Cook pasta according to package directions, but only cook it until it’s al dente (you still want a little bite to it). Drain the pasta and set it aside.
- Melt butter in a large, deep skillet over medium heat. Add mushrooms, garlic, onion, celery, and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes.
- Add a jar of Alfredo sauce heavy cream and combine with veggies.
- Stir in chicken and ensure all the chicken is coated with sauce.
- Slowly stir in half of the cheese mixture until it is incorporated into the dish.
- Transfer the contents of the skillet to the baking dish. spread the mixture evenly.
- Distribute the remaining cheese over the top of the dish. Place the dish on the middle shelf in the oven.
- Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.
- Serve hot.