Chicken & Broccoli Alfredo Recipe

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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?