Description
This Three Cheese Chicken Rosa Bake combines tender rotisserie chicken with a creamy blend of Alfredo and tomato-based Rosa sauce, ricotta, sour cream, and a trio of cheeses baked over penne pasta to create a comforting, cheesy casserole that’s perfect for a family dinner.
Ingredients
Scale
Pasta and Chicken
- 1 (16-oz) package penne pasta
- 1 rotisserie chicken, skin removed, meat pulled and chopped (approximately 5 to 6 cups of chopped cooked chicken)
Sauce and Cheese Mixture
- 2 (15-oz) jars Rosa Alfredo sauce
- 1 (8-oz) container sour cream
- 1 (15-oz) container ricotta cheese
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- ¾ cup grated Parmesan cheese, divided
- ¼ cup chopped fresh parsley
- 3 cups shredded mozzarella cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Pasta: Prepare the penne pasta according to package directions until al dente. Drain well and set aside.
- Mix Filling: In a large bowl, combine the chopped rotisserie chicken, two jars of Rosa Alfredo sauce, sour cream, ricotta cheese, minced garlic, lightly beaten eggs, half of the grated Parmesan cheese (½ cup), chopped fresh parsley, and 1 cup of shredded mozzarella cheese. Stir the mixture together until well blended.
- Add Pasta: Add the cooked penne pasta to the cheese and chicken mixture and gently mix to coat all the pasta evenly with the sauce and cheese blend.
- Assemble Bake: Pour the pasta mixture into the prepared baking pan, spreading it out evenly. Sprinkle the remaining ¼ cup Parmesan cheese and the remaining 2 cups of shredded mozzarella cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 40 minutes or until the dish is bubbly and the cheese on top is melted and lightly golden.
Notes
- For best results, use freshly grated Parmesan cheese instead of pre-grated for richer flavor and better melting.
- You can substitute the rotisserie chicken with cooked shredded chicken breast if you prefer homemade.
- Allow the casserole to rest for 5 to 10 minutes after baking before serving to let it set.
- If you like a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Fresh parsley adds a nice color and freshness but can be omitted or substituted with basil if desired.
