Begin by boiling
(1) 16 oz. package dried noodles of your choice
Drain and set aside
*If you are making your own alfredo sauce, do so now*
You will need
16 oz. chicken breast (cooked and cut into pieces or strips)
If you are cooking the chicken, do so now
You can also use rotisserie chicken if you prefer
In a large bowl, stir together
(2) 15 oz. jars alfredo sauce (or 30 oz of homemade alfredo)
(1) 8 oz. container sour cream
The cooked, diced chicken
Toss with the cooked and cooled pasta noodles
Spoon half of mixture into a lightly greased 13 x 9 inch baking dish
In a separate bowl, whisk together
(1) 15 oz. container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 Cups mozzarella cheese
Spread evenly over the mixture in the baking dish
Next, layer the rest of the chicken mixture over the ricotta and cheese layer
Sprinkle mozzarella and a bit more parsley over the top
Finally, add
1 1/2 Cups crushed croutons over the top and drizzle
1 1/2 Cup milk