Cheesy, Creamy Alfredo Chicken Casserole - Forevermama

• 1 (16 ounce) package elbow macaroni or (16 ounce) package penne pasta
• 2 cups mozzarella cheese, grated
• 1 small rotisserie chicken, chopped into large chunks
• 2 (14 ounce) jars alfredo sauce
• 1 (8 ounce) container sour cream (I imagine yogurt can be used to save on calories, but because I haven't used it, not sure of results)
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons garlic and parsley seasoning (or 2 cloves of garlic, minced)
• 3/4 - 1 cup grated parmesan cheese
• 2 tablespoons onion powder
• 3 teaspoons lemon pepper seasoning (optional)
• freshly grated black pepper (to taste)
• 1/4 teaspoon cayenne
• 1 cup fresh parsley, chopped

1. Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
2. In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
3. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
4. Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
5. Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.

elbow macaroni, mozzarella cheese, rotisserie chicken, alfredo sauce, sour cream, ricotta cheese, garlic, parmesan cheese, onion powder, lemon pepper, black pepper, cayenne, fresh parsley

Taken from www.food.com/recipe/cheesy-creamy-alfredo-chicken-casserole-forevermama-509959 (may not work)