CHICKEN PENNE ALFREDO BAKE
2 (8oz.) packages of cream cheese, softened
2 cups grated Parmesan cheese
2 small cloves garlic or one large clove, minced
1 1/2 sticks butter or margarine
1 cup milk (regular milk)
1 (8oz) Mozzarella cheese, shredded
pepper
parsley flakes
mushrooms (optional)
Penne pasta, cooked and drained in salted water to aldente
2-3 chicken breasts cooked and shredded (I like to cook mine in my pressure cooker then finish it off in my cast iron skillet, quick and tender)
Jesse helping mommy out..
In large saucepan, melt butter and saute garlic until almost soft. DON’T BURN GARLIC Add mushrooms if using and cook for about a minute.
In same saucepan, add cream cheese, stir best you can with wooden spoon, breaking up cheese.. gradually add Parmesan cheese and milk.
Stir over medium low heat until smooth.
Take out some strained penne pasta and add to 9×13 casserole dish
add a little pepper and parsley, scatter some of your shredded chicken over top then some mozzarella cheese, and then some alfredo
repeat process
with fork, slightly blend, but do not stir.
put into 350 degree oven and bake for 5 minutes..
serve
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