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Dump-and-Bake Alfredo Chicken Ramen Casserole

Dry ramen noodles bake right in a creamy Alfredo sauce with shredded chicken and melted mozzarella. No boiling, no extra pot, one dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Rest 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the base
  • 6 blocks dry ramen noodles do not cook them first
  • 1 chicken seasoning packet from the ramen
  • 2 cooked chicken breasts shredded
For the sauce
  • 2 jars Alfredo sauce
  • 1 cup water
  • 1 cup heavy cream
For the topping
  • 1 1/2 cups shredded mozzarella
  • freshly grated Parmesan to taste
  • Italian seasoning to taste
  • butter or cooking spray to grease the dish

Method
 

  1. Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Lay the 6 dry ramen blocks in the dish side by side. Sprinkle the seasoning packet over them.
  3. Spoon both jars of Alfredo over the noodles and spread it out evenly.
  4. Scatter the shredded chicken on top.
  5. Pour 1 cup of water into one empty Alfredo jar, shake it up, and pour it over the dish. Do the same with the cup of heavy cream in the other jar.
  6. Cover everything with the mozzarella, then add Parmesan and Italian seasoning.
  7. Bake for 45 to 50 minutes, until the noodles are soft, the sauce bubbles, and the cheese is melted and golden. If the top browns too fast, lay a loose piece of foil over it.
  8. Let it rest for 5 minutes, then scoop and serve.

Notes

  • Press the noodles down so every block is covered in sauce. Dry spots stay crunchy.
  • Skip the other seasoning packets. One is plenty, and more makes it too salty.
  • Leftovers keep in the fridge for 3 days. Warm them up with a splash of milk to bring the creaminess back.