Four Cheese Chicken Alfredo Casserole

This Four Cheese Chicken Alfredo Casserole is really simple to put together. This would be a great after school, or after work recipe. This recipe calls for chicken breasts, store-bought Alfredo sauce, Linguine, and some extra cheeses.
The end result is a rich and creamy Chicken Alfredo supper that your family is sure to love.

Four Cheese Chicken Alfredo Casserole

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• Author: Cullys Kitchen

Ingredients

Scale 1x2x3x

• 1 ¼ pound boneless skinless chicken breasts (3–4 split breasts)
• 1 ¼ cups milk
• 2 tablespoons grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried parsley flakes
• ¼ teaspoon garlic salt
• 1 jar 4 cheese Alfredo Sauce (15 ounces – I used Bertolli Four Cheese Rosa)
• 12 ounces of Linguine
• olive oil

Instructions

1. Preheat oven to 400F.
2. In a large kettle cook Linguine to al dente according to package directions. (Do not overcook) drain and sprinkle lightly with olive oil, and toss to coat the pasta.
3. In a medium size sauce pan mix together the milk and Alfredo sauce. Cook over medium heat until mixture comes to a boil. While mixture is heating, in a small bowl, whisk together the garlic salt, and Parmesan cheese.
4. Stir the heated sauce into the Linguine until thoroughly coated.
5. Pour the Linguine mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Arrange the chicken breasts on top, sprinkle with the Parmesan cheese mixture, followed by the shredded mozzarella.
6. Cover with aluminum foil and bake for 30 – 40 minutes until chicken is done. (Internal temperature of 165F with an instant-read thermometer)

Inspired by Kraft