Cheesy Chicken Alfredo Bake

Today is our 100th post! Yay! I have been out of town for the last week so I am sharing a simple recipe today that I know you will like. It is one that is good to take to families when someone has had surgery, a baby has been born, or whatever. It has become one of those dishes that I get asked the recipe for every time. It also is a recipe that my whole family loves which becomes an instant winner!

Cheesy Chicken Alfredo Bake
printable recipe here

1 (16-ounce) package penne or elbow macaroni (or your favorite gluten free pasta)
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
2 garlic cloves, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese, separated
Salt & pepper, to taste

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except only 1 cup mozzarella cheese. Spread mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle evenly with remaining mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Serves 10-12

When I take it as a meal to someone's house, I usually take it unbaked and let them bake it when they are ready. That way it is fresh and ready to go when they want it. I usually serve it with a salad.

Other notes: I have used jarred Alfredo sauce with no problem if I cannot find refrigerated. I have also used dried parsley when again I cannot find fresh parsley at the grocery store. To make things easier I love using a rotisserie chicken for this and then use the leftover bones and pieces to make Chicken Stock in the Slow Cooker.

Do you have a recipe that has become a favorite that you make for others like this? I love finding new recipes so please share below or tell me about it on our Facebook page!