Ramen Chicken Alfredo Bake
Looking for a hearty, family-friendly dinner that’s fast, easy, and oh-so-delicious? Here’s my ultimate recipe for Ramen Chicken Alfredo Bake. Trust me, you’ll want to print it out and make it again and again!
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Servings: 8 servings
Calories: 360kcal
Ingredients
- 6 pkgs chicken flavored ramen noodles
- 2 jars Rao's Alfredo Sauce
- 1 rotisserie chicken, deboned and shredded
- 10 oz pkg frozen mixed vegetables
- 1 ½ cups chicken broth
- 1 cup heavy whipping cream
- 8 oz Italian blend cheese, shredded
- 1 tsp Italian seasoning
- ½ tsp black pepper, to taste
Directions
- Preheat your oven to 350 degrees F. Lightly spray a 9x13-inch casserole dish with non-stick cooking spray.
- Arrange the blocks of ramen noodles in the bottom of the dish. You may need to break the blocks apart to get them to fit. Sprinkle one flavor packet over the noodles. Discard the rest.
- Pour one jar of alfredo sauce over the noodles, spreading to cover. Add shredded chicken and frozen vegetables over the sauce.
- Spread the other jar of alfredo sauce over the chicken and vegetables. Pour the chicken broth and cream over everything. Sprinkle Italian seasoning and black pepper over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, stir the casserole to ensure the noodles are cooked and evenly mixed, then sprinkle the shredded Italian blend cheese over the top.
- Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories: 360 kcal | Carbohydrates: 8 g | Protein: 30 g | Fat: 24 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 112 mg | Sodium: 519 mg | Potassium: 117 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 2243 IU | Vitamin C: 4 mg | Calcium: 92 mg | Iron: 1 mg
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