My inspiration for this meal was the shredded chicken I had sitting in my fridge leftover from the chicken and noodles I made the other night. No wait, I changed my mind, an even bigger inspiration for this dinner were the cute small oval baker stoneware pieces that I got from the Pampered Chef show that I hosted a couple weekends ago. They were so cute and I just could not resist them because they are perfect for individual sized portions of baked dishes and they give me the option to personalize my portion the way I want ::cough mushrooms cough::. :)
This was a quick meal that only takes a few minutes to throw together. Yeah I know it is nothing new and outrageous but I was happy to have the night off from school and anxious to update my blog.
Alfredo Pasta Bake
(Source: Amber's Delectable Delights)
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter
- Preheat oven to 350 degrees
- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.