Recipe: Pasta and Chicken Alfredo (casserole using cooked chicken)

PASTA AND CHICKEN ALFREDO

3 tablespoons butter, melted, plus extra for the dish
1 recipe Quick Alfredo Sauce (recipe follows) or 2 jars (10 ounces each) prepared sauce
8 ounces uncooked farfalle, fettuccine, or your favorite pasta
2 cups diced cooked chicken (or turkey or a 13-ounce can chicken or turkey breast, drained)
1 bunch green onions, thinly sliced (white and green parts)
2 cups frozen peas, thawed
1 teaspoon poultry seasoning
1/2 cup seasoned fine dry bread crumbs
1/2 cup grated parmesan cheese

Preheat oven to 400 degrees F. Butter a deep 3-quart casserole.

Prepare Alfredo Sauce and have it ready.

Cook pasta in a large pot of boiling water for 12 minutes or until just tender but still firm to the bite. Drain and transfer to a large bowl.

Mix Alfredo Sauce, chicken, green onions, peas, and poultry seasoning into pasta in bowl.

In a small bowl, mix the bread crumbs, parmesan, and 3 tablespoons melted butter.

Transfer pasta mixture to baking dish. Sprinkle with crumb mixture.

Bake uncovered until pasta is hot and topping is golden brown, about 25 minutes.

QUICK ALFREDO SAUCE

"Use in a casserole or simply pour over the pasta of your choice."

1 (8 ounce) package cream cheese
1 cup milk
4 tablespoons butter
1 cup grated Parmesan cheese

Combine all ingredients in a medium saucepan and place over low heat. Heat until ingredients are melted and well-combined, stirring frequently, approximately 15 minutes. Use the sauce hot or cover and refrigerate until ready to use.

Makes 6 servings
Source: The Best Casserole Cookbook Ever by Beatrice Ojakangas