Chicken Alfredo Bake
by Kelly Kellett
serves: 6
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Creamy baked chicken and broccoli alfredo. |
| Ingredients: |
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1/2 c |
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butter |
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2 Tbl |
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butter |
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1 Tbl |
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garlic, minced |
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2 1/2 c |
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milk |
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3 Tbl |
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cornstarch |
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2 1/2 c |
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parmesan, divided |
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12 oz |
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pasta, cooked and drained |
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2 c |
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broccoli florets |
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1 c |
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mushrooms, sliced or chopped |
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2 c |
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chicken breast, cooked and cut |
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1/2 c |
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mozzarella, shredded |
| Directions: |
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Sauce--Melt 1/2 c. butter in a medium saucepan over medium low heat. Add garlic; cook 2 minutes. Separately, mix together milk and cornstarch. Pour into saucepan and simmer for 5 minutes; stir often, then add 2 c. parmesan; whisk quickly, heating through.
Alfredo Bake--Preheat oven to 350 degrees. Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and 1/2 c. Parmesan cheese. Cut the remaining 2T butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.
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