Chicken and Vegetable Alfredo

  • Prep 15 min
  • Total 40 min
  • Servings 6
Chicken and Vegetable Alfredo

Ingredients

1
bag (19 oz) frozen broccoli & carrots with garlic & herbs
1
cup all-purpose flour
1/4
cup grated Parmesan cheese
1/3
cup cold butter or margarine, cut into small pieces
1
egg, slightly beaten
1 1/2
cups cubed cooked chicken
1
jar (16 oz) four-cheese Alfredo pasta sauce
1
can (15.25 oz) whole kernel sweet corn, drained

Steps

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  • 1
    Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.
  • 2
    Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.
  • 3
    To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.
  • 4
    Bake 20 to 25 minutes or until topping is golden brown.

Notes









Tips

Expert Tips

  • Two cans (5 oz each) tuna in water, drained and flaked, can be used in place of the chicken.
  • Alfredo sauce comes in different flavor varieties. Experiment to find your favorite.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
23g
114%
Trans Fat
1 1/2g
Cholesterol
170mg
57%
Sodium
830mg
35%
Potassium
260mg
7%
Total Carbohydrate
40g
13%
Dietary Fiber
3g
15%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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