A family favorite casserole that is quick to prepare.
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8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta
1 (10-ounce) container refrigerated Alfredo sauce
3/4 cup Land O Lakes® Half & Half
1/4 cup shredded Parmesan cheese
2 cups skinned, boned, chopped deli rotisserie chicken
1/2 cup roasted red peppers, drained, patted dry, finely chopped
1/3 cup dried bread crumbs
2 tablespoons Land O Lakes® Butter, melted
1/2 teaspoon Italian seasoning
*Substitute 1/4 teaspoon dried oregano leaves, 1/8 teaspoon dried basil leaves and 1/8 teaspoon dried thyme leaves.
Heat oven to 350°F.
Cook pasta according to package directions. Drain; set aside.
Combine Alfredo sauce, half & half and Parmesan cheese in bowl. Add cooked pasta, chicken and roasted red pepper; gently stir to combine.
Spoon mixture into greased 13x9-inch glass baking dish. Cover; bake 20 minutes.
Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 10-15 minutes or until bubbly.
- To cut down on fat in this recipe, substitute Land O Lakes® Fat Free Half & Half and reduced fat Alfredo sauce.
- Instead of rotisserie chicken, you can use 12 ounces boneless skinless chicken breast. Cut chicken into 2x1/2-inch slices. Melt 1 tablespoon Land O Lakes® Butter in 10-inch skillet until sizzling. Add chicken pieces and 1/4 teaspoon Italian seasoning. Season with salt and pepper, if desired. Cook 5-7 minutes or until no longer pink. Add to pasta and sauce as directed above.
Explore reviews fromour online community
The whole family loves this dish. It's delicious and easy to make!
This recipe is a great go to meal. Everyone I have made this for loves this dish, even the seemingly picky eater! I often add broccoli to add an extra bit of nutrition, that version is a hit, too! Happy cooking, and eating!