Chicken Alfredo Bake

See original recipe on Spend with Pennies

On May 13, 2023 we made a six times recipe for a total of 2 - 9x12 pans and 8 - 9x9 pans.  This recipe was mostly successful.

We all agreed that the flavours of this dish were on point, but there are things we would change if we made it again.  Hopefully the notes below include all the changes we would make.

9 lbs of chicken breasts, cubed, cooked (an approximate.  We wanted more than the six lbs called for)

30 cups of short pasta, cooked al dente  (approximately 1800 gr)

9 cups mozzarella cheese (this is a guess.  We needed more than the 6 cups it called for)

1 cup Parmesan cheese

Alfredo Sauce

1½ cups butter

1¼ cups flour

10 cups milk

10 cups half and half

1 T salt

2 T Italian seasoning

¾ tsp pepper

1½ cups parmesan cheese

2 T minced garlic

Method

Melt butter. 
Add the garlic and cook for 1 minute. 
Add flour to create a roux, cook for approximately 2 minutes.

Mix in the milk and cream, whisking very often.
Stir in the salt, Italian seasoning, pepper and Parmesan.
Continue whisk over medium low heat until thickened and smooth.

Layer pasta, chicken, sauce, mozzarella and Parm in the pan.

Thaw in fridge for a day or two if the dish has been frozen.
375F covered with foil for 20 - 30 minutes until hot and bubbly.
Broil to brown the cheese.