recipe: chicken alfredo casserole

This is my go-to recipe when I cook for a mom who's had a baby etc.
The recipe makes a large casserole, and when I make it for us, we usually have at least 1/3 left over.  I would guess it serves 6-8.  finely chopped broccoli or spinach could be substituted for the peas.

CHICKEN ALFREDO CASSEROLE

1 lb pasta (cavatappi/cellentani is a fun shape)
1 lb chicken breast
1 jar alfredo sauce
Small package prosciutto (cut into strips) or pre-diced pancetta
1 cup frozen peas
1 cup shredded parmesan or Italian shredded blend

boil pasta in large pot, cook for 1 minute less than package directions

cut chicken breast into strips or cubes.  fry chicken and prosciutto or pancetta in a little olive oil, sprinkled with salt & pepper (I use adobe seasoning), until slightly browned.  Turn off heat.  Add jar of alfredo sauce and frozen peas.  Stir until all mixed.

Drain pasta and return to large pot.  Add mixture from frying pan and stir well.  Dump into casserole dish (13x9x2 or so) and spread into corners.  Sprinkle liberally with shredded cheese

If eating immediately, place under broiler until cheese melts and starts to brown slightly.

If the pan has been refrigerated, put in 350 degree oven for 30 minutes with foil cover on.  Remove cover and place under broiler until cheese starts to brown slightly.  A serving or two is also very easily reheated in the microwave.

(I always just wing it on the baking time so the 30 minutes is a total guess.  It should be enough to heat it through and melt the cheese on top, but since everything is already cooked, it won't need any additional cooking time.  - Deirdre)