Do you often times find yourself rushing around in the evenings asking yourself, “what am I going to make for dinner?” Why not try this one dish chicken and mushroom alfredo bake. Minimal effort. Maximum taste.
Two, 15 ounce Bertolli Alfredo Sauce
One, 16 ounce Kraft Shredded Low Moisture Part-Skim Mozzarella Cheese
One 16 ounce Barilla Penne Rigate
Green Giant Sliced Mushrooms
McCormick Alfredo Creamy Garlic Pasta Mix
John Soules Foods Fully Cooked Chicken Breast Strips Rotisserie Seasoned
Tony Chachere’s Creole Seasoning
Prepare the McCormick Alfredo Creamy Garlic Pasta Mix and set aside.
Prepare the Barilla Penne Rigate and set aside.
Grease the bottom of a 9×12 casserole dish with Crisco.
Pour one jar of alfredo sauce on the bottom of the casserole dish.
Add your penne rigate, mushrooms and chicken breast strips.
Season your pasta, mushrooms and chicken with the creole seasoning.
Pour the McCormick alfredo creamy garlic pasta mix over the pasta, mushrooms and chicken.
Add the remaining jar of alfredo sauce and top with the mozzarella cheese.
Grease foil with Crisco and cover your casserole dish.
Bake at 350 degrees for 20-25 minutes.
Garnish with parmesan cheese & enjoy!