Pasta and Chicken Alfredo Casserole

I first saw this recipe about a year ago in The Repository.  It's from a cookbook called The Best Casserole Cookbook Ever by Beatrice Ojakangas. 

I checked the cookbook out of the library to "preview" it, and it became the #1 item on my Christmas list last year!  (And yes, my sweet husband got it for me!)

This casserole is easy and delicious.  And it warms up great for lunches the next day.  It's basically an upscale tuna noodle casserole, without the tuna!

Pasta and Chicken Alfredo Casserole

2 jars (10 ounces each) prepared sauce or recipe Quick Alfredo Sauce (from book) (I buy Bertolli or Classico)

8 ounces farfalle or your favorite pasta

2 cups diced cooked chicken or turkey, or 1 can (13 ounces) chicken or turkey breast, drained

1 bunch green onions, thinly sliced (white and green parts)

2 cups frozen peas, thawed

1 teaspoon poultry seasoning

1/2 cup seasoned fine dry bread crumbs

1/2 cup grated Parmesan cheese

3 tablespoons butter, melted

Preheat oven to 400 degrees. Butter a deep 3-quart casserole. Prepare Alfredo sauce and have it ready.

Cook pasta in large pot of boiling water for 12 minutes, or until just tender but still firm to bite. Drain and transfer to large bowl. Mix in Alfredo sauce, chicken, green onions, peas and poultry seasoning.

In small bowl, mix breadcrumbs, Parmesan and melted butter.

Transfer pasta mixture to baking dish. Sprinkle with crumb mixture. (At this point casserole can be covered and refrigerated overnight. Add about 10 extra minutes to oven time.) Bake, uncovered, until pasta is hot and topping is golden brown, about 25 minutes. Serves 6.