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Cheesy, Creamy Alfredo Chicken Casserole - Forevermama

Created by ForeverMama on October 24, 2014

1 package (16 ounce) dry elbow macaroni (or one 16 ounce) package penne pasta)
2 cups mozzarella cheese, grated
1 cooked (3 1/2 pound) whole chicken (small rotisserie chicken, chopped into large chunks)
2 jars (14 ounce) alfredo sauce
1 container (8 ounce) sour cream (I imagine yogurt can be used to save on calories, but because I haven't used it, not sure of results)
1 container (15 ounce) ricotta cheese
2 teaspoons garlic and parsley seasoning (or 2 cloves of garlic, minced)

Step 1: Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
Step 2: In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
Step 3: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
Step 4: Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
Step 5: Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.