Hearty Chicken Alfredo Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 500 g pasta (e.. penne, fussili, etc.)
- 600 ml vegetable stock, self-cooked or instantly prepared according to the instructions on the packet
- 600 ml cooking cream or whipped cream
- 250 g parmesan, freshly rated
- 250 g mozzarella, rated
- 1 bunch parsley
- 4 cloves garlic
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the garlic into small fine cubes or press through the garlic press. Cut the chicken breast into bite-sized pieces and the parsley into fine strips.
- Heat enough olive oil in a large saucepan and fry the garlic with the chicken breast. Season with salt and pepper and continue to fry for approx. 5 minutes. Next, add the vegetable stock to the saucepan along with the cooking cream and noodles.
- After about 15 minutes, add the grated Parmesan and continue cooking until the desired consistency.
- In the meantime, the baking dish can be greased. Pour half of the mixture into the baking dish, sprinkle about half of the mozzarella over it, then distribute the remaining mixture on top and sprinkle with the remaining mozzarella.
- Bake the casserole at 200 degrees circulation (220 degrees top / bottom heat) for about 25 minutes until the crust is golden brown.
- Finally, generously spread the chopped parsley over the top and serve.
- A green salad goes well with it.
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