Our daughter Shanena is a wife, mother of three girls and just started a new career in nursing.
She needs to find meals that taste wonderful, yet take no time at all to make.
This recipes fits into that category perfectly.
I tasted this for the first time last week and absolutely loved it.
Thankfully she let me put this amazing dish on my blog so I could share it with you.
Sooo easy and fast to make for dinner or to make ahead and freeze.
Using a combination of fresh ingredients together with pre-made items, this dish goes together really easy, and tastes incredible.
It’s like mac and cheese on steroids…you have a creamy rich sauce…big chunks of chicken that you get to sink your teeth into and fresh herbs.
This wonderfully delicious casserole comes out of the oven bubbling hot and tastes divine.
Pasta, One 16 ounce box of Ziti
Alfredo Sauce, Two 10 ounce bottles (I used Paul Newman)
Sour Cream, One 8 ounce container
Rotisserie Chicken, One
Ricotta Cheese, One 15 ounce container
Eggs, Two large
Parmesan Cheese, 1/4 Cup
Fresh Parsley, 1/4 Cup
Basil, Fresh 30 leaves
Mozzarella Cheese, 16 ounce bag of grated
Freshly Ground Pepper, 3 teaspoons
Salt, 1 teaspoon
Cook the pasta six minutes…a little less than the directions on the box, because it will be cooking in the oven, drain and return to pot. While the pasta is cooking, de-bone the chicken and break up into large bite size pieces. Add the two bottles of Alfredo sauce, sour cream and chicken to the pasta and stir together. Spoon half of the Ziti mixture into a lightly greased 13 x 9 inch baking dish. In a separate bowl combine the ricotta cheese, 2 large eggs, 1/4 cup parmesan grated, 1/4 cup fresh parsley chopped and 30 basil leaves chiffonade and spread evenly over the pasta and chicken. Spoon the remaining pasta mixture over the ricotta cheese layer, and sprinkle with grated mozzarella cheese.
Bake at 350 for 30 minutes or until bubbly hot.
The creamy casserole was served with zucchini squash, a green salad and garlic toast.
I didn’t have any chicken stock, so four chicken bouillon cubes were used in one cup of water…cut the zucchini in thick slices, salt and pepper and cooked for five minutes.
A simple salad of romaine leaves, pine nuts, avocado and my favorite oil dressing, Girard’s Champagne oil and vinegar. The avocado was horrible and I only ended up with a small amount in the salad, unfortunately most of it went into the trash….the hazards of cooking.
But the more you cook, the easier it is to use whatever you have…and 99% of the time it will work perfectly.
Some of the pasta is golden brown out of the oven and a bit crispy, which I just loved.
The mozzarella is stringy, gooey hot and sooooo good.
Combined with the creamy layer of ricotta in the middle along with the fresh basil and parsley is a heavenly combination.