Chicken Alfredo Casserole

The girls at my house requested Alfredo tonight and I thought about it and made it into a chicken casserole. Next time I will double the recipe and freeze a pan.


Chicken Alfredo Casserole

9x13 baking pan

1 whole chicken (I buy the "pick of the chick" or "whole cut up")
1/2 c. butter
2 cloves of garlic, minced
2 c. half and half (or heavy cream if you need the full stuff)
1/2 t. white pepper
1/2 c. grated parmesan cheese
3/4 c. mozzarella cheese, shredded
16 oz. penne rigate pasta

1. Cook chicken; cut into small pieces or shred and place into a bowl to cool. Preheat oven to 350 degrees. Start water for pasta as directed on box.
2. In a large saucepan, melt butter on medium heat; add garlic; saute for about 2 minutes.
3. Add white pepper and cheeses. Stir cheese until all is melted.
4. Add Half and Half a bit at a time. Continue stirring until all is incorporated.
5. Continue to allow alfredo sauce to cook; about 8 minutes additional. Remove from heat.
6. After pasta is cooked, rinse and drain.
7. Place 1/2 the pasta into the 9x13" baking dish; top with 1/2 the chicken and 1/2 the alfredo sauce; stir to cover with sauce. Add remaining pasta, chicken and sauce. Stir again. Cover with foil and place in oven. Bake for about 30 minutes.
8. Serve warm with garlic bread and a nice salad.