Chicken Alfredo Casserole

A straightforward and delicious way to enjoy pasture-raised chicken. This dish is easy to prepare and sure to be a favorite.  Amy loved it!

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8

Ingredients

• 1 whole pulled pasture-raised chicken or 1 quart of home-canned pasture-raised chicken
• 1 (16 ounce) package whole wheat penne pasta
• 1 (32 ounce) jar Alfredo Sauce*
• 1 cup milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 cups shredded mozzarella cheese, divided
• 2 cups shredded Cheddar cheese
• 1 cup grated Parmesan cheese (for the crust)

Ready for the oven: Chicken Alfredo Casserole made with pasture-raised chicken from Tyner Pond Farm

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Prepare the chicken:
   If using a whole pulled chicken, shred the chicken into bite-size pieces. If using home-canned chicken, drain and shred it into bite-size pieces.
3. Cook the pasta:
   Bring a large pot of lightly salted water to a boil. Add whole wheat penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
4. Mix the ingredients:
   In a large bowl, combine the shredded chicken, cooked penne, Alfredo sauce, 1 cup of mozzarella cheese, milk, onion powder, and garlic powder. Mix well.
   Assemble the casserole:
5. Pour the mixture into a 3-quart casserole dish. Layer the remaining 1 cup of mozzarella cheese and 2 cups of Cheddar cheese on top. Sprinkle the grated Parmesan cheese over the top as a crust.
6. Bake:
   Bake in the preheated oven until melted and bubbly, about 25 minutes.
   This casserole is a wonderful way to utilize your pasture-raised chicken, whether fresh or home-canned. Enjoy this hearty and wholesome meal with your family.

*Jarred Alfredo Sauce has a lot of unpronounceable ingredients.   If you are trying to eliminate Ultra-processed Foods from your diet, Homemade, clean Alfredo Sauce is pretty easy to make.

Here Is my favorite Easy Homemade Alfredo Recipe

Making homemade Alfredo sauce with fresh, local ingredients.

Homemade Alfredo Sauce (Portioned for Chicken Alfredo Casserole)

Ingredients:

• 2 cups heavy cream
• 1 cup unsalted butter (2 sticks)
• 2 cups freshly grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and pepper to taste
• Optional: 1/2 teaspoon nutmeg for added flavor

Instructions:

1. Heat the Cream and Butter:
   In a medium saucepan, combine the heavy cream and butter. Cook over medium heat until the butter is melted and the mixture is smooth.
2. Add Garlic:
   Add the minced garlic to the saucepan and cook for about 1-2 minutes until fragrant. Be careful not to let the garlic brown, as it can become bitter.
3. Incorporate the Parmesan Cheese:
   Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened. This should take about 3-5 minutes.
4. Season the Sauce:

Season with salt and pepper to taste. If desired, add a pinch of nutmeg for an extra layer of flavor.

Use in Recipe:

Once the sauce is ready, it can be used immediately in your Chicken Alfredo Casserole.

Tips for the Best Alfredo Sauce

• Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and provides a richer flavor than pre-grated varieties.
• Control the Heat: Cook the sauce over medium heat to prevent the cream from scorching and the cheese from clumping.
• Consistency: If the sauce is too thick, you can thin it out with a bit more cream or milk. If it’s too thin, let it simmer a bit longer to thicken up.

This portioned recipe will provide you with the right amount of Alfredo sauce for your casserole, ensuring a delicious and wholesome meal. Enjoy!

Freezing Alfredo Sauce

Freezing is the most straightforward method for storing Alfredo sauce long-term.

Instructions for Freezing:

• Cool the Sauce:
  Allow the Alfredo sauce to cool to room temperature.
• Portion the Sauce:
  Divide the sauce into portions that suit your future needs. This makes it easier to thaw only what you need.
• Package the Sauce:
  Place the portions into freezer-safe bags or airtight containers. If using freezer bags, squeeze out as much air as possible before sealing.
• Label and Date:
  Label each bag or container with the date and contents. This helps you keep track of how long the sauce has been in the freezer.
• Freeze:
  Place the packaged sauce in the freezer. Properly stored, it will maintain the best quality for up to 4-6 months.

Thawing and Reheating:

• Thaw in the Refrigerator: Transfer the frozen sauce to the refrigerator and let it thaw overnight.
• Reheat Gently: Reheat the sauce on the stove over low heat, stirring frequently. If the sauce separates, you can whisk in a little more cream or milk to restore its texture.

Canning Alfredo Sauce

Canning dairy-based sauces like Alfredo sauce is not recommended due to the risk of bacterial growth, such as Clostridium botulinum, which can cause botulism. The high-fat content and low acidity make it challenging to safely can dairy products at home, even with a pressure canner.