Prep 10 mins
Cook 30 mins
This is a recipe that utilizes rotisserie chicken from the grocery store deli, jars of prepared Alfredo sauce, canned mushrooms, and jarred chopped garlic. I used the classic Alfredo sauce so that I could add my own sauteed garlic and onion. It was quick and easy to prepare and outstanding in flavor. This recipe is a great template; add or subtract ingredients to your heart's desire. If you are not a purist cook, this is a keeper. If desired, add a cup or so of frozen peas or broccoli to the sauce prior to mixing with the pasta. Garlic bread and a tossed salad rounded out this meal that bowled my family over. I wouldn't hesitate to serve this to company.
- 8 ounces vermicelli, broken in half
- 2 tablespoons butter or 2 tablespoons margarine
- 1 onion, small, diced
- 2 celery, large stalks, diced
- 2 garlic cloves, finely chopped (or from a jar)
- 8 ounces mushrooms, sliced, canned (stems and pieces are fine)
- 2 (16 ounce) jars alfredo sauce, your favorite brand and flavor blend
- black pepper, fresh ground, to taste
- cayenne pepper, ground, to taste
- 2 1⁄2 cups chicken, cooked, cut in bite-size pieces
- 4 tablespoons parmesan cheese, grated
- Prepare pasta per package directions and drain. Set aside.
- Saute onion and celery in melted butter until soft.
- Add mushrooms and garlic and continue to saute for a few minutes.
- Add chicken and sautee with mushrooms and garlic for 2 minutes.
- Stir in the 2 jars of alfredo sauce, heat through.
- Add ground black pepper and cayenne to taste, mix well.
- Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
- Pour alfredo mixture over pasta.
- Using 2 forks, blend the pasta and alfredo mixture well.
- Sprinkle Parmesan cheese over casserole.
- Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
- Let dish set for 10 minutes before serving.