Chicken Piccata Casserole
A yummy casserole twist on a classic, creamy, bright Italian favorite! It's so quick and easy to make when you use a rotisserie chicken and your family will be asking for it again and again.
Ingredients
Instructions
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Step 1
Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.Cook pasta according to package directions to al dente, drain and set aside.
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Step 2
In a large bowl, stir together alfredo sauce, chicken broth, lemon juice, lemon zest, onion flakes, garlic powder, and ricotta cheese.Then add chopped chicken, capers, parmesan cheese, and cooked pasta. Stir to coat.Transfer pasta mixture to the prepared baking dish.Bake uncovered for 40 to 50 minutes, until bubbly.
Note
This is another wonderful dish I came across from Plain Chicken and here are some additional tips they gave for this recipe: Can substitute white wine for chicken broth in this dish for extra flavor. Mushrooms, spinach, artichokes, and asparagus are all delicious additions. Can Chicken Piccata Pasta be made in advance? Yes. Assemble the casserole and cover the dish with plastic wrap. Refrigerate overnight. Can Chicken Piccata Pasta be frozen? Yes. Assemble the casserole and cool completely. Cover the baking pan with plastic wrap and aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed.