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Chicken & Broccoli Alfredo

Contributed by: Melinda

Although not an unusual concept, this recipe came about from leftover party food. We had a wine & appetizer event with 30 people and it's always hard to estimate how much people will eat. Of course, I always have more than I think I'll need and this case was no different. I did several batches of Paula Dean's chicken bacon wraps (using my own dry rub, of course) but I had enough chicken cut up for another couple of batches beyond what we needed. We also had some broccoli florets from the hummus tray, so I decided to turn it into comfort food.

4 cups cooked or raw poultry, cut into 1 inch cubes
2-3 cups raw Broccoli florets
1 recipe Alfredo Sauce
Grated romano cheese
For raw poultry
Olive oil
1 cup dry white wine
  • Heat oven to 350º
  • If poultry is raw, sauté until lightly browned on all sides, add wine and simmer until cooked through - don't over cook
  • Place raw broccoli florets in a casserole and microwave for 2-3 minutes until blanched or alternatively blanche in boiling water for 2 minutes
  • Place cooked chicken with pan juices and blanced broccoli in a 13x9 inch baking dish
  • Pour alfredo sauce over the top, covering all exposed surfaces
  • Sprinkle with romano cheese
  • Cover with aluminum foil and bake for 30 minutes
  • Remove foil and continue baking until top is golden brown - about 10-15 minutes longer
  • Remove from oven, re-cover with foil and allow to stand 15 minutes

    Serve with green salad

    Questions about this recipe?

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