Million Dollar Chicken Alfredo is chicken alfredo in casserole form. So creamy and rich with a thick layer of melted cheese on top. It is always a crowd favorite!
This is such a great recipe to prepare for company. It is ultra rich so it will feed a ton of people. Especially if you serve it with a green salad and garlic bread.
Creamy, Cheesy Texture
A combination of cream cheese, cottage cheese, and sour cream and a jar of alfredo sauce makes one super creamy and rich casserole. In addition to all the creaminess, there’s 4 types of cheese on top. Provolone cheese, mozzarella cheese, cheddar and Parmesan.
Tips For Making Million Dollar Chicken Alfredo
- I prefer using rotisserie chicken for this recipe. Not only is it super convenient, rottiserie chickens are well-seasoned and moist and hold up well in a casserole.
- Be sure not to overcook the pasta. If anything, you want to slightly undercook it. It will cook more in the oven.
- I’ve used fettuccine, but you could use spaghetti, penne, cavatappi, or linguine..
- You can make this casserole vegetarian by substituting the chicken with steamed broccoli.
- This casserole can be assembled up to 8 hours ahead of time and refrigerated. Try to leave it at room temperature for 30 minutes before baking or add a few minutes to the bake time.
More Chicken Casseroles
- Poppy Seed Chicken Casserole
- Cheesy Dorito Chicken Casserole
- Jalapeno Popper Chicken Casserole
- Cheesy Chicken and Broccoli Casserole
- Mexican Chicken Cornbread Casserole
- Easy Chicken and Spinach Casserole
- French Onion Chicken and Rice Casserole
Watch the short video below to see how easy this recipe is to make.
Million Dollar Chicken Alfredo
Ingredients
- 12 ounces fettuccine
- 2 tablespoons butter
- 8 ounces cream cheese,, softened
- 1 cup cottage cheese
- 1/4 cup sour cream
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 3 cups shredded cooked chicken
- 1 (15-ounce) jar Alfredo sauce
- 6 thin slices Provolone cheese
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Cook pasta in salted water to al dente. Drain and return to pot.
- Add butter and cream cheese and stir until melted and blended in.
- Stir in cottage cheese, sour cream, seasoned salt, pepper, garlic powder and Italian seasoning.
- Transfer to a greased 9×13-inch baking dish.
- Spread the chicken evenly over the pasta.
- Pour alfredo sauce over the chicken.
- Arrange provolone slices on top and sprinkle with mozzarella, cheddar, and Parmesan cheese.
- Bake uncovered for 35 minutes or until hot and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Originally posted December 21, 2019.
My family loves it when I make this for dinner. Everyone fights over the leftovers.
EXCELLENT–OUT OF THE WORLD—
I am curious how much fat is in this recipe. I am on a low-fat diet and it looks delicious, but harmful to me.
Move on to the next recipe… no way to make this low fat!
Can peas and mushrooms be added
Can you add peas and mushrooms
Can you use ricotta cheese instead of cottage cheese?
Yes, you can use ricotta cheese.
Awesome recipe. I used canned chicken and it worked out great.
Can you make it in a crock?
Would this freeze well? Either baked or uncooked? Thanks. Thinking of making it in two 8×8 pans.