Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish with nonstick cooking spray.
- Bring a large pot of water to a boil and cook the pasta until al dente according to the package directions.
- Drain the pasta, then return it to the pot.
- Add the Alfredo sauce and 1 cup of the shredded mozzarella cheese to the pasta.
- Stir until the pasta is evenly coated in the sauce and cheese.
- Add the chopped rotisserie chicken and gently stir until evenly combined and coated in the Alfredo sauce.
- Transfer the chicken and pasta mixture to the prepared casserole dish and spread it into an even layer.
- Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot and the cheese is fully melted.
- Turn on the broiler and broil for 2 to 3 minutes, watching carefully, until the cheese is lightly golden.
- Remove from the oven and let the casserole rest for a few minutes before serving.
Notes
Make ahead: Assemble the casserole without baking it. Cover tightly and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time when baking directly from the refrigerator.
Freezing: Assemble the casserole in a freezer-safe dish without baking. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking according to the recipe directions.
Storing leftovers: Store in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Cover with foil and reheat at 350°F for about 20 minutes. Individual portions can be microwaved with a splash of water or extra Alfredo sauce to prevent drying.
Pasta tip: Cook the pasta only until al dente because it will continue cooking in the oven.
Cheese tip: Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.