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Recipe for a mussel casserole filled with chicken Alfredo


Recipe for a mussel casserole filled with chicken Alfredo


Made this for dinner tonight and my husband asked for two extra servings!

Savor the cozy charm of Chicken Alfredo Clams Stuffed Casserole, a dish that combines the heartiness

of pasta with the luxurious creaminess of Alfredo sauce. Born from the culinary genius of Roman

restaurateur Alfredo di Lelio, Alfredo sauce meets the homey comfort of a Midwestern casserole in


this recipe. It’s an ideal option for anyone looking to impress with a meal that balances the classic

flavor and warmth of a baked pasta dish.Perfect for a cozy weeknight feast or a moment of pure

indulgence, this casserole showcases the joy of food.

To balance the creamy richness, combine the casserole with a crisp green salad in a tangy vinaigrette.

For added color and health benefits, serve alongside steamed broccoli or a colorful selection of


roasted vegetables. And of course, no pasta dish is complete without a side of warm garlic bread or

crusty Italian rolls to soak up the delicious sauce.

Recipe for a mussel casserole filled with chicken Alfredo


24 jumbo pasta shells

2 cups shredded cooked chicken

1 cup ricotta cheese


1/4 cup grated Parmesan cheese, plus more for garnish

1 beaten egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon Salt


1/4 teaspoon freshly ground black pepper

3 cups Alfredo sauce, homemade or store-bought

1 1/2 cups grated mozzarella cheese

Chopped fresh parsley for garnish

Recipe for a mussel casserole filled with chicken Alfredo new york times recipes


Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

Boil the jumbo shells until al dente, drain, and cool slightly on a clean towel.

Combine shredded chicken, ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper

in a bowl.


Fill each pasta shell with the chicken-cheese mixture.

Lay 1 cup of Alfredo sauce in the baking dish, arrange stuffed shells on top, then cover with the

remaining sauce.

Top with shredded mozzarella and extra Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden.

Let it sit for 5 minutes, then garnish with parsley before serving.

Variations & Tips:

Elevate your casserole by adding cooked bacon or pancetta to the filling. For a vegetarian twist,

replace chicken with garlic-sautéed spinach and mushrooms. While convenient, store-bought Alfredo

sauce can’t compare to the homemade version crafted with high-quality ingredients. For pasta

perfection, cook the shells just shy of al dente; they’ll finish cooking in the oven to achieve the ideal


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