Creamy Alfredo Chicken Casserole

• 8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta
• 1 (10-ounce) container refrigerated Alfredo sauce
• 3/4 cup Land O Lakes Half & Half
• 1/4 cup shredded Parmesan cheese
• 2 cups skinned, boned, chopped deli rotisserie chicken
• 1/2 cup roasted red peppers, drained, patted dry, finely chopped
• 1/3 cup dried bread crumbs
• 2 tablespoons Land O Lakes Butter, melted
• 1/2 teaspoon Italian seasoning

1. Heat oven to 350F.
2. Cook pasta according to package directions.
3. Drain; set aside.
4. Combine Alfredo sauce, half & half and Parmesan cheese in bowl.
5. Add cooked pasta, chicken and roasted red pepper; gently stir to combine.
6. Spoon mixture into greased 13x9-inch glass baking dish.
7. Cover; bake 20 minutes.
8. Toss together bread crumbs, butter and Italian seasoning.
9. Sprinkle bread crumb mixture over pasta mixture.
10. Continue baking, uncovered, 10-15 minutes or until bubbly.
11. *Substitute 1/4 teaspoon dried oregano leaves, 1/8 teaspoon dried basil leaves and 1/8 teaspoon dried thyme leaves.

pasta, alfredo sauce, parmesan cheese, deli rotisserie chicken, red peppers, bread crumbs, butter, italian seasoning

Taken from www.landolakes.com/recipe/3408/creamy-alfredo-chicken-casserole (may not work)