Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken broccoli rice alfredo bake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Chicken, pasta and broccoli are enveloped in flavorful Alfredo sauce for the ultimate one-dish dinner that also provides a full serving of vegetables! Stir the penne, chicken, sauce, broccoli and milk in a large bowl. This post may contain affiliate links.
Chicken Broccoli Rice Alfredo Bake is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Broccoli Rice Alfredo Bake is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have chicken broccoli rice alfredo bake using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Broccoli Rice Alfredo Bake:
- Get 5 Boneless, Skinless Chicken Breast
- Prepare 1 Lemon
- Take Fresh Thyme
- Take Fresh Sage
- Get Fresh Rosemary
- Get 1 teaspoon fresh diced garlic
- Prepare Stick butter
- Get Box Minute Rice
- Get 2 heads Fresh Broccoli
- Make ready 4 jars Alfredo Sauce
- Get 16 oz sliced, fresh mozzarella
- Make ready 2 cups shredded Italian blend cheese
- Get 1 cup Panko Bread Crumbs
- Make ready to taste Sea Salt, Fresh Ground Black Pepper, and Italian Rustico Seasoning
Alfredo sauce is certainly not one of those "clean-eating" New Years type dish, but with all this broccoli, it all balances out, right? Pour remaining alfredo over chicken and broccoli. This recipe for Chicken and Broccoli Alfredo turns a beloved pasta dish–rich, creamy Alfredo–into an easy, one-pot endeavor. Using a slotted spoon, transfer to a colander, leaving water in pot.
Steps to make Chicken Broccoli Rice Alfredo Bake:
- Preheat oven to 375.
- Place fresh herbs, stick of butter, fresh garlic, zest from lemon, juice from half of lemon, salt, pepper, Italian seasoning, and 8-10 cups of water in stewing pot. Bring water to rolling boil.
- Once water is at rolling boil, add all 5 chicken breast to water. Allow to come back to boil, remove from heat, put on lid, set aside for 10-15 minutes.
- While chicken is cooking, make the entire box of white rice following instructions on box. Fluff rice well and add one jar of Alfredo sauce to keep rice moist while you are working on other steps.
- Chop fresh broccoli into bite size pieces and steam for roughly 5 minutes. You want it done but still slightly firm. Mix into rice mixture along with 70% of Italian Cheese blend and one more jar of Alfredo sauce.
- Remove the chicken from water mixture. Shred chicken. Add Shredded chicken to rice and broccoli mixture, also add in the last two jars of Alfredo Sauce.
- Once it’s well mixed, place rice mixture into large, deep casserole dish. Cover with remaining shredded Italian cheese. Open fresh mozzarella cheese and place slices accordingly on the top of the casserole. Cover lightly in Panko Breadcrumbs. Bake at 375 for 20 minutes. Broil top brown for 2 to 5 minutes depending on oven. Enjoy!
Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the.
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