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Dump-and-go Gluten-free chicken alfredo casserole uses just one baking dish and six ingredients. Prep in minutes for a delicious comfort food dinner.

Dump-and-go gluten-free Chicken Alfredo Casserole

This super simple recipe takes just minutes to prep and uses just six ingredients. Stir it together in a large baking dish and bake for creamy, cheesy comfort food.

Course Main Course
Cuisine Italian
Keyword casserole, gluten free
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings

Ingredients

  • 12 oz. gluten-free penne pasta I use Barilla
  • 16 oz. GF alfredo sauce
  • 2 1/3 cups low-sodium chicken broth
  • 2 cups shredded cooked chicken I use rotisserie or canned
  • 1 1/2 tsp. minced garlic
  • 1 1/2 cups Italian cheese blend; or 1 c. mozzarella & 1/2 c. parmesan

Instructions

  1. Preheat oven to 425 degrees.

  2. Spray large baking pan lightly with non-stick cooking spray.

  3. Mix pasta, alfredo sauce, chicken broth, chicken and garlic in pan.

  4. Seal pan with foil. Bake for 30 minutes. Take off foil and stir. Check pasta. You want it to be slightly firm (al dente). If needed, reseal with foil and bake another 10 minutes.

  5. Take off foil and sprinkle cheese on top. Bake another 7-10 minutes.