This recipe was posted by Linda at My Kind of Cooking on May 14th.
I thought the list of ingredients sounded delicious and knew I had to try it. I broke the chicken into bite-size pieces and added about three-fourths of a pound of mushrooms to it along with a few twists of freshly ground pepper. The green chiles are a perfect complement to the dish and it baked quickly to a golden brown. I divided it into 2 casserole baking dishes and froze one for later usage. You must try this dish to see just how mouth-watering delicious it is! It will make a perfect entrée for guests! Thanks for the recipe, Linda!
Here is Linda’s recipe:
1 (16 ounce) package rigatoni noodles, cooked, drained
2 (16 ounce) jars Alfredo sauce
1 pound chicken breasts, cooked, shredded
2 (4 ounce) cans diced green chiles
2 (8 ounce) packages shredded mozzarella cheese
Preheat oven to 400 degrees. In 4 quart baking dish, arrange rigatoni noodles. Pour 1 jar Alfredo sauce over top. Arrange chicken over sauce. Pour remaining Alfredo sauce over chicken. Sprinkle chiles over Alfredo sauce. Sprinkle cheese over top. Bake 35 to 40 minutes or until cheese is melted and lightly golden brown. Makes 8 servings.
The green chiles give this recipe a unique flavor. You get all the chile flavor without any of the chile heat. If you are serving this to company and are in doubt about whether they like green chiles or not, just sprinkle them on half of the dish.
Do give it a try and enjoy!