#115 – Chicken Alfredo and Chocolate Covered Cherry Cake

hosted by Laverne Diede & Rhonda Fitterer

Chicken Alfredo Casserole

  • 2 cups dry pasta (penne works great)
  • 1 15-16 oz. jar of Alfredo sauce
  • 1- 2 cups cooked chicken cubed or shredded
  • ½ cup chicken broth
  • 5 oz. shredded parmesan cheese
  • 2 cups shredded mozzarella cheese
  • ½ tsp minced garlic
  • Salt & pepper to taste
  • Preheat oven to 350 degrees. Grease 9 x 13 pan.

Prepare pasta as directed. In large bowl combine Alfredo sauce, chicken, chicken broth,

Parmesan cheese, garlic, pepper & salt. Mix well pour into pan. Sprinkle mozzarella cheese on top

Bake uncovered for 30-35 minutes.

Chocolate Covered Cherry Cake

Heat oven to 350 degrees

  • Devil’s food cake mix
  • 1 can cherry pie filling
  • 2 large eggs
  • 1 tsp. pure almond extract

Lightly spray 9 x 13 pan. Place all ingredients in large bowl & beat with mixer on low for 1 minute.

Scrape bowl and increase speed to medium & beat 2 more minutes. Batter should look thick &

Well blended. Bake 30-35 minutes. Remove and cool.

Perfectly Chocolate Frosting

  • 1 stick of butter melted
  • 2/3 cups Hershey’s cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk 1 tsp. vanilla

Beat on medium speed until spreading consistency. Add more milk if needed.


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