Shortcut Chicken Fettuccine Casserole

This shortcut chicken casserole uses quick ingredients that make mealtime low stress. Its creamy sauce is perfectly complemented by the slight crunch of the cheese and breadcrumb topping. Substitute any pasta you like for the fettuccine—kids love shells and spirals!

⏲️ Time needed

If you already have cooked chicken, it'll just take a few minutes to mix the ingredients together. Cook time is about 40 minutes, so you'll have this dish on the table in just under an hour.

🥘 Ingredients

• chicken
• fettuccine pasta
• frozen peas
• alfredo sauce
• Salt and pepper
• parmesan cheese
• Italian seasoned bread crumbs
• Nonstick cooking spray

🌾 Adaptations for dietary restrictions

Gluten-free. This may seem like a lost cause for the gluten-free crowd, but it's actually quite easy to make this recipe GF. You can find a wide variety of GF pasta in almost any grocery store. As for the breadcrumbs, you can choose to buy GF breadcrumbs (although they're a little pricey) or use a different coating, such as corn flakes or almond flour.

📋 Instructions

Cook the fettuccine according to package directions, and drain. Stir together cooked chicken, pasta, sauce, and peas. Add salt and pepper to taste.

Pour mixture into a 9x13 inch pan that has been sprayed with nonstick cooking spray, and cover with foil. Bake at 350°F for about 30 minutes, or until warmed through. Remove foil and top with cheese and breadcrumbs. Bake an additional 5-10 minutes.

Recipe

Shortcut Chicken Fettuccini Casserole

4 from 4 votes

This shortcut chicken casserole uses quick ingredients that make mealtime low stress. Its creamy sauce is perfectly complemented by the slight crunch of the cheese and breadcrumb topping. Substitute any pasta you like for the fettuccine—kids love shells and spirals!

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine Italian

Servings 8 servings

Calories 608

Ingredients

  

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• 1 pound cooked chicken
• 16 ounces fettuccine pasta
• 1 cup frozen peas, thawed
• 32 ounces jarred alfredo sauce
• salt and pepper to taste
• 1 cup Parmesan cheese, grated
• 1 cup Italian seasoned bread crumbs
• non-stick cooking spray

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Instructions

• Thaw 1 cup frozen peas
• Cook 16 ounces fettuccine pasta according to package directions. Drain.
• Chop 1 pound cooked chicken.
• Stir together cooked chicken, pasta, 32 ounces jarred alfredo sauce, and peas.
• Add salt and pepper to taste.
• Pour into a 9x13 inch pan that has been sprayed with non-stick cooking spray.
• Cover with foil.
• Bake at 350°F for about 30 minutes, or until warmed through.
• Remove foil and top with 1 cup Parmesan cheese and 1 cup Italian seasoned bread crumbs.
• Bake an additional 5-10 minutes.

Nutrition per serving

Calories: 608 calCarbohydrates: 57 gProtein: 31 gFat: 27 gSodium: 1241 mgFiber: 4 gSugar: 5 g

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