Best Chicken Veggie Alfredo Recipes

CHICKEN VEGGIE ALFREDO BAKE

Steps:

• Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
• Cover; bake 20 minutes or until hot and bubbly.

CHICKEN VEGGIE ALFREDO

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. , Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.

CHICKEN ALFREDO VEGGIE PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.

CHICKEN & VEGGIE ALFREDO LASAGNA

Steps:

• 1. Cut chicken breast into bite sized pieces. Cook until no longer pink. ( I use Pam so it doesn't stick) Set aside. In same pan, cook chopped veggies until tender but not soft. (Veggies will continue to cook in the oven) Return chicken to pan with veggies and season to taste
• 2. Add 2 jars 15oz jars of alfredo sauce to the veggie/chicken mixture. I use Classico's roasted red pepper alfredo sauce. Use your favorite sauce Simmer until heated through.
• 3. Using a 13x9 pan ( I used a disposable lasagna pan) place about 1 cup of sauce on bottom of the pan. (just enough to cover the bottom) Layer 4 NO BOIL lasagna noodles Top noodles with about 1/2 of remaining sauce Top sauce with shredded cheese ( I used Italian blend and Parmesan cheese) Repeat layers Ending with Cheese on top ***** It will seem like there is not enough sauce when putting this together but somehow it works out perfectly
• 4. Cover tightly with foil and bake at 400 degrees for 35-40 mins (or until noodles are cooked to your liking) Remove foil and bake another 5 mins (just until cheese is golden) Remove from oven and let it cool for 10 mins before cutting

CHICKEN VEGGIE ALFREDO

Steps:

• In a large skillet, brow chicken in oil. Transfer to a slow cooker. In a bowl, combine the alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. Serve over linguine.