Tuesday, September 23, 2008

Creamy Chicken Pasta Bake

This is one of those meals that will clean out your fridge/freezer. I started by thawing out my chicken last night and slathering my pieces with this seasoning rub. (Kickin' Chicken Seasoning by Weber)

I found this at Sam's last year. It's really good and gives superb flavor. If you can find it I recommend it. As Emeril says you have to season at every stage. So I let my chicken sit overnight in this. Yummy!!

So here it is....The original version is here

Creamy Chicken Pasta Bake
-4-5 C. uncooked noodles
-1 1/2 C. shredded mozzarella cheese
2 C. alfredo sauce
1 C. spaghetti sauce
1 C split cherry tomatoes
1 med onion, roughly chopped
2 chicken breasts, cooked and shredded or cubed

Preheat oven to 400.
Roast tomatoes and onions in a little oil with salt and pepper (or use more of that chicken seasoning I mentioned above) for about 10-15 minutes. Set aside.
*This is optional, I had the tomatoes from my plant in the garden. You can always just add extra sauce if you don't have or don't want to use the tomatoes.

reheat oven to 350

Cook the noodles according to package directions. In a 9x13 baking dish pour 1/2 of the cooked noodles and pour the spaghetti sauce and tomatoes/onions over top.

Add the cooked chicken on top of the spaghetti sauce.

Pour the remaining noodles over top of the of the chicken, then spread the alfredo sauce over top of the noodles.

Next sprinkle the cheese over the top of the alfredo sauce. You can use more cheese if you like...the more the better!

Cook at 350*F for about 15 minutes, or until the cheese melts.

This makes a lot. Be prepared for left overs. But it was good. Nice mix between the alfredo and the spaghetti sauce.

1 comment:

MaryBeth said...

I can get this season at our local store and we totally love it.

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