Dump and Bake Chicken Alfredo Pasta Casserole


1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
3 cups chicken stock
2 cups diced rotisserie chicken (or other diced cooked chicken)
2 teaspoons minced garlic
2 cups shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish


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