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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 314.5
  • Total Fat: 16.0 g
  • Cholesterol: 63.6 mg
  • Sodium: 864.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.6 g

View full nutritional breakdown of Chicken Alfredo Pot Pie calories by ingredient
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Chicken Alfredo Pot Pie


Chicken Alfredo Pot Pie

Introduction

A different spin on chicken pot pie! Quick and easy! A different spin on chicken pot pie! Quick and easy!
Number of Servings: 6

Ingredients

    1 (11-ounce) can refrigerated soft bread sticks
    1 (16-ounce) jar Alfredo pasta sauces
    1/3 cup nonfat milk
    1 (1-pound) bag frozen broccoli, cauliflower and carrots, thawed and drained
    2 cups cut-up cooked chicken
    2 tablespoons grated Parmesan cheese
    1 teaspoon Italian seasoning

Directions

Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.

Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.

Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.


Number of Servings: 6

Recipe submitted by SparkPeople user MOMOFONESOFAR.






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Member Ratings For This Recipe

  • It was excellent. I did it with a mixed veggies of green beans, carrots (cut into small squares), corn, and peas. Also the only breadsticks I found where the phillsbury garlic spreadsticks. I also used Classico Roasted Red Pepper Alfredo instead, (Suggested in Eat This Not That book), - 9/3/09

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