Chicken Alfredo Bake

There is absolutely nothing diet or low-fat about this recipe for Chicken Alfredo Bake, but it will quickly become a family favorite. The rich, creamy Alfredo sauce is delicious against the contrasting crunchy topping. Prep time is less than 30 minutes, and it bakes for 20 minutes, so in less than one hour you can have a delicious Chicken Alfredo Bake that the entire family will enjoy. This is a recipe that I made up myself, so remember - A good meal does not have to come out of a cookbook!

Chicken Alfredo Bake ingredients:　

1 ½ lbs boneless chicken breasts

2 tablespoons olive oil

Jar of Bertolli Alfredo sauce

¼ cup milk

8 ounces frozen winter vegetable mix (cauliflower, broccoli, carrots)

1 large garlic clove

Salt & pepper

½ tablespoon Italian seasoning

1 tablespoon parsley

4 ounces thin spaghetti noodles

Ritz crackers

8 tablespoons butter

Cut chicken breasts into bite size pieces and coat with olive oil, parsley, Italian seasoning and salt and pepper. Melt two tablespoons of butter in a pan and sauté chicken with garlic until cooked. Steam the vegetables according to package directions and drain thoroughly. Cook spaghetti noodles according to package directions and drain thoroughly. In a large bowl, combine cooked chicken, steamed vegetables, and spaghetti noodles. Add ½ jar of Bertolli Alfredo sauce and milk. Combine ingredients and pour into baking dish. Top with remaining Bertolli Alfredo sauce.

In a small bowl, melt six tablespoons butter and combine with crumbled Ritz crackers. (I typically use one entire package of Ritz crackers with the butter) Sprinkle the butter/cracker mix over the top and bake at 350 degrees for 20 minutes. Allow to sit for five minutes before eating.

Chicken Alfredo Bake tastes great when served with garlic bread or a fresh salad. This recipe makes one large casserole dish, and you will have enough food to feed your entire family and have enough leftover for a quick lunch or second night's meal.

　

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SOURCES:

Personal knowledge and experience