Easy, Cheesy Chicken Alfredo Casserole

Cheesy Chicken Alfredo Casserole
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


1 16 oz. jar Alfredo sauce (like Ragu)
2cups chopped, cooked skinless chicken
1 12-oz bag frozen Italian vegetable blend, thawed (like Bird's Eye)
1 1/2cups cooked rice or pasta
1/2teaspoon freshly ground black pepper
1/2cup grated Parmesan cheese
1cup Panko bread crumbs, toasted


1. Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick cooking spray.

2. In a large bowl, combine Alfredo sauce, chicken, vegetables, rice and pepper and stir gently. Spread mixture in 2-qt baking dish. Combine panko and Parmesan cheese and sprinkle on top. Bake 30 minutes or until bread crumbs begin to brown and chicken mixture is bubbling.

Nutritional Info *per serving

  • Calories 380
  • Fat 17
  • Cholesterol 80
  • Sodium 670
  • Carbohydrate 31
  • Fiber 3
  • Protein 22