Alfredo Tornado Casserole

added by Kimberly Kolligs

I created this recipe for a recipe contest. I didn't win, but I'm still pretty proud of
the recipe. It's delicious! Comfort food at it finest. Give it a try, I'm open to
suggestions. :-)
Cook time: 30 Min Prep time: 30 Min Serves: 8

Ingredients
8 oz cream cheese
3 Tbsp sour cream
9 oz whipping cream
1 c shredded parmesan
1/2 tsp garlic powder
1/2 tsp nutmeg
6 Tbsp butter, divided
1/4 c sun dried tomatoes, diced
1 medium onion, sliced
4 oz fresh mushrooms, coarsely chopped
2 strips bacon, cooked
2 c frozen peas, thawed
2 c chicken, cooked and chopped
8 oz egg noodles, cooked
olive oil
TOPPING
1/3 c bread crumbs
3 Tbsp parsley, chopped
3 Tbsp melted butter

Directions
1. Preheat oven to 400°. In medium bowl blend cream cheese, sour cream, and 1 oz whipping cream.
2. While the noodles and bacon are cooking make the Alfredo sauce; melt 4 T butter in a large deep
skillet over medium heat. Add cream cheese mixture. Stir until melted and smooth. Add 8 oz whipping
cream and shredded Parmesan stirring until the cheese has melted. Add nutmeg, bacon, and garlic
powder. Transfer to a bowl and keep warm.
3. Melt remaining butter in a large skillet over medium-high heat. Add sliced onions and cook until
browned, stirring occasionally. Add mushrooms and sun-dried tomatoes. Heat just until mushrooms
start to sweat, stirring occasionally.
4. Gently combine onion mixture, peas, chicken, and noodles with Alfredo sauce. Pour mixture into
greased 9x13” baking dish. Mix melted butter, breadcrumbs & parsley for topping and sprinkle on top.
Bake 10 minutes or until topping is golden brown. Allow to stand 5 minutes. Serve. **Reheats well
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network.
And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

/
/