Print Recipe
5 from 3 votes

Chicken Alfredo Bake

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 417kcal
Author: Taryn


  • 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.


Calories: 417kcal | Carbohydrates: 7g | Protein: 28g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 158mg | Sodium: 250mg | Potassium: 454mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1505IU | Vitamin C: 49mg | Calcium: 168mg | Iron: 1.6mg