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Katy Monaco
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

Calories421.5 kcal (21%)
Total Fat30.4 g (43%)
Carbs12.3 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

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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