Name: Dump-and-Bake Chicken Alfredo Casserole – Easy, Creamy, and Cheesy Dinner Delight
Ingredients: 2 cups cooked, shredded chicken (rotisserie or leftover); 1 (16 oz) box uncooked rotini pasta; 1 (22 oz) jar Alfredo sauce (or 1½ 15 oz jars); 3 cups chicken broth; 2 cups shredded mozzarella cheese; 2 teaspoons minced garlic (about 2 cloves)

Ingredients

Scale

2 cups cooked, shredded chicken (rotisserie or leftover)
1 (16 oz) box uncooked rotini pasta
1 (22 oz) jar Alfredo sauce (or 1½ 15 oz jars)
3 cups chicken broth
2 cups shredded mozzarella cheese
2 teaspoons minced garlic (about 2 cloves)

Instructions

Preheat your oven to 425°F.
In a large 9×13-inch baking dish, combine the uncooked rotini pasta, shredded chicken, Alfredo sauce, chicken broth, and minced garlic. Stir until everything is well mixed.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil, stir the pasta to ensure even cooking, and sprinkle the shredded mozzarella cheese evenly over the top.
Return the dish to the oven, uncovered, and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Once done, remove from the oven and let it sit for 5 minutes before serving.