Diva Tasting: Chicken Spinach Alfredo Casserole…

Chicken Spinach Alfredo Casserole


  • 6 Cups Cooked Rotisserie Chicken, Diced or Shredded

  • 2 Bags Frozen Spinach, Thawed and Drained

  • 1 (15-ounce) Jar Garlic Alfredo Sauce

  • 1 Cup Ricotta Cheese

  • 1/2 Cup Sour Cream

  • 2 (8-ounce) Cans Crescent Sheets or 2 Puff Pastry Sheets

  • 3 Cups Italian Blend Shredded Cheese

  • 1/2 teaspoon Dried Basil


  1. Preheat oven to 375 degrees F and spray a 9×13 -inch baking pan with nonstick cooking spray.

  2. In a large mixing bowl, gently mix chicken, spinach, and between 1/2 jar to 3/4 jar of Alfredo sauce together with sour cream, ricotta cheese, and 2 Cups Italian Blend Shredded Cheese. Blend well. Set aside.
  3. Place 1 crescent sheet dough in dish and press to sides to form bottom crust.

  4. Spread the cheese, chicken and spinach mixture onto dough.
  5. Place the second layer of crescent sheets over the mixture.
  6. Top with remaining 1 cup of cheese and sprinkle with basil.

  7. Bake, uncovered, for about 20 minutes or until golden brown.

  8. Let set and cut into square serving pieces makes 8-12. Pizza Cutter may help cut easier. Serve with Mediterranean salad with tarragon vinaigrette.

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