Chicken and Vegetable Alfredo Casserole


1 bag of wide Egg Noodles
2 jars of Alfredo Sauce
3-4 boneless Chicken Breasts
1 large bag frozen Mixed Veggies
3 TBS Butter
3 TBS Bread crumbs (optional)
4 TBS Vegetable Oil


Boil the noodles in salted water.

Salt and pepper the chicken breasts, then sauté until browned in a frying pan with vegetable oil. Let cool, then cut into cubes. Save the chicken juices and bits from the pan.

Heat up the veggies in microwave safe bowl or in a pot on the stove.

In a sprayed or greased casserole dish, combine the cooked noodles, veggies, chicken and sauce.

Pour a few tablespoonfuls of the chicken drippings and pieces left in the pan all over the top. Top with slivers of butter and sprinkle with Parmesan cheese and optional bread crumbs.

Bake on 375 for 30-45 minutes or until crispy and browned on top.