If you are a fan of casseroles, this chicken alfredo bake is one you have to try! Shredded Brussel sprouts paired with diced chicken, in a creamy alfredo sauce. Toss in the oven and bake until browned and light and bubbly!
Chicken Alfredo Bake Recipe
Skip the pasta, and the let Brussel sprouts bring on the hearty element to this healthy chicken casserole. It is a great way to use up leftover chicken. Or pick up some grilled chicken strips and dice it up for an even easier prep in the kitchen.
Alfredo sauce is SO easy to make, and taste so much better than the jar. Give this easy chicken alfredo bake recipe a try and see how you like it. I love a good baked Brussel sprouts recipe, and this one is an instant favorite for anyone who tries it. The perfect scoop-and-eat-dish the whole family can enjoy.
Types Of Chicken For Chicken Alfredo Casserole
Any grilled chicken will work well for this recipe. If you are a fan of bulk cooking chicken, add some shredded in. Use up a leftover rotisserie chicken, or buy pre-cooked strips. Any type of chicken that doesn’t have a breading on it will work great for this recipe.
Sometimes I buy a large package of chicken at the store and cook it all up at once, then freeze servings in freezer bags. That way when I want to make a casserole or soup, it is one less step in the recipe. Works wonderfully!
Just make sure that any chicken you use, isn’t overly seasoned already. That will add flavors to the recipe, so you want more a bland chicken, as it will take on characteristics of the sauce in the casserole.
Can I Add Other Vegetables Into the Healthy Chicken Casserole
Don’t like Brussels sprouts? Want to switch in a different veggie?
Go for it! If you want to toss in some other vegetables, go for it. You might want to use cauliflower, broccoli, or any other veggie your family enjoys. Sometimes I raid my fridge to see what I have on hand. If you are using a vegetable that is not shredded like the Brussels sprouts or cooks quickly like spinach you should steam it first. The steamable microwave bags of broccoli and cauliflower are great for making casserole prep easier.
But, you can indeed add to the recipe to add more dimensions of flavor if you prefer. This chicken bake is very versatile.
How To Make Chicken Alfredo Bake
Start by preheating the oven. Once that is done put your shredded Brussels sprouts and diced chicken in a greased casserole pan.
Then start by making your sauce on the stove top. Combine your ingredients and simmer for a few minutes to help thicken the sauce. During this make sure to salt and pepper to taste. Once sauce is ready and nice and thick, toss in your parmesan cheese and give a good stir.
Pour the sauce over the chicken and sprouts, and bake until browned and nice and bubbly.
As you can see this recipe is absolutely simple to make! It will be an instant go-to recipe for those weeknights when you are craving something comforting!
Sides to Pair With Your Chicken Alfredo Casserole
- Steamed or Roasted Vegetables
- Caesar Salad
- Low Carb Braided Garlic Breadsticks
- Almond Flour Keto Biscuits
Add a side or skip it, this is entirely up to you! We generally eat the casserole with a salad on the side, or if I know guest are coming over, we might serve with a few sides, so they have options.
How To Store Leftover Chicken Alfredo Bake
Place any leftover chicken and Brussel sprouts bake in an airtight container and store in the fridge for up to 3 days. After that, you will want to toss out any leftover casserole.
Can You Freeze Chicken Alfredo Casserole
This is a yes and no answer. Yes, you can freeze your chicken alfredo casserole, but it could change in texture when you go to reheat it. I say this because a lot of times milk-based white sauces can separate when they are frozen, so when you go to reheat it won’t be that silky smooth texture like if you cooked it that night.
The casserole will taste the same; it just won’t have as creamy of a sauce if you freeze it first.
Best Way To Reheat Your Chicken Alfredo Bake
Feel free to use the microwave or even oven to reheat your chicken alfredo bake. If you choose to reheat in the oven, just wrap your pan in aluminum foil. This will help prevent your sauce from drying up as you go to reheat. Just heat in the oven at 350 degrees until the bake is warmed all the way through.
If you go the microwave route, just reheat until warmed through. If the sauce is too thick, add a tiny splash of milk, stir and then warm up a little bit more to gain back that creamy texture. You can do the same for the oven route as well.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
If you are a fan of casseroles, this chicken alfredo bake might be one to give a try. Shredded Brussel sprouts paired with diced chicken, in a creamy alfredo sauce. Toss in the oven and bake until browned and light and bubbly!
- 12 oz shredded brussel sprouts
- 3 cups cooked chicken breast cut into bite sized pieces
- 2 tbsp butter
- 3 tsp minced garlic
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- freshly chopped parsley for garnish
- Preheat the oven to 350 degrees.
- Pour the shredded brussel sprouts and the prepared chicken into a well-greased casserole dish, and toss to combine.
In a saucepan over medium-high heat, melt the butter. Add the minced garlic to the butter, and saute for 30 seconds.
Stir in the heavy whipping cream and bring it to a low boil. Simmer for several minutes until it has thickened and reduced just a bit. Mix in salt and pepper to taste.
- Remove the thickened cream mixture from the heat, and stir in 1/2 cup of grated Parmesan.
- Pour the alfredo mixture over the brussel sprouts and chicken in the casserole dish, and stir to combine well.
- Bake uncovered for 25 minutes until the top is browned and bubbly.
Serve immediately topped with freshly chopped parsley for garnish if desired.
wilhelmina says
Samantha says