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
- 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