Chicken Spinach Alfredo Casserole
Ingredients
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6 Cups Cooked Rotisserie Chicken, Diced or Shredded
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2 Bags Frozen Spinach, Thawed and Drained
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1 (15-ounce) Jar Garlic Alfredo Sauce
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1 Cup Ricotta Cheese
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1/2 Cup Sour Cream
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2 (8-ounce) Cans Crescent Sheets or 2 Puff Pastry Sheets
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3 Cups Italian Blend Shredded Cheese
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1/2 teaspoon Dried Basil
Instructions
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Preheat oven to 375 degrees F and spray a 9×13 -inch baking pan with nonstick cooking spray.
- 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.
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Place 1 crescent sheet dough in dish and press to sides to form bottom crust.
- Spread the cheese, chicken and spinach mixture onto dough.
- Place the second layer of crescent sheets over the mixture.
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Top with remaining 1 cup of cheese and sprinkle with basil.
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Bake, uncovered, for about 20 minutes or until golden brown.
- Let set and cut into square serving pieces makes 8-12. Pizza Cutter may help cut easier. Serve with Mediterranean salad with tarragon vinaigrette.