By Katy Monaco
Chicken Alfredo Bake
8 steps
Cook:45min
1 Serving: 438 Calories, 31g Fats, 8g Carbs, 31g Protein
To make prep easier you can use 12oz of cooked/canned chicken.
Updated at: Thu, 17 Aug 2023 05:08:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories421.8 kcal (21%)
Total Fat30.4 g (43%)
Carbs12.2 g (5%)
Sugars3.7 g (4%)
Protein25.6 g (51%)
Sodium612.5 mg (31%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 lbchicken breast
skinless boneless
24 ozbroccoli florets
steamed and strained chopped small
10 ozcabbage
shredded
1 cupricotta cheese
1egg
¼ cupfresh parsley
1 Cupsasiago cheese
shredded
1 cupmozzarella cheese shredded
Sauce
Instructions
Step 1
Preheat the oven to 375F.
Step 2
2. Bring a pot of water to boil. Once the water is boiling add the chicken and boil for 10 mins. Once cooked remove the chicken and let cool. Once cool shred the chicken.
Step 3
In a large bowl add the cabbage, steamed broccoli, and cheese and toss.
Step 4
In a small bowl whisk together the egg, ricotta, and parsley and set aside.
Step 5
Then in a large skillet heat the butter over medium high heat. Once melted add in the garlic and sauté for 1 min until fragrant.
Step 6
Add in the seasonings, cream, broth, and cream cheese, and whisk until smooth. Pour over the veggies in the bowl, add the shredded chicken, and toss.
Step 7
Finally, add in the ricotta mixture and stir.
Step 8
Pour into 9x13 casserole dish and bake on the middle rack for 25 mins.
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