Chicken Veggie Alfredo Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
-- Oven-Roasted Tomatoes --3 Roma tomatoes, cut into 1" pieces2 garlic cloves, minced1/2 tbsp extra virgin olive oilsalt and pepper to taste-- Penne & Broccoli --1 box gluten-free penne1 large broccoli stalk, chopped-- Sauteed Chicken --2 chicken breasts, cut into 1" cubes1/4 red bell pepper, cut into 1" strips1/4 orange bell pepper, cut into 1" strips1/4 yellow bell pepper, cut into 1" strips1/4 large yellow onion, cut into 1" strips1 garlic clove, minced1 pat unsalted butter1/2 tsp garlic powder1/2 tsp onion powder1/4 tsp ground mustardcrushed red pepper (optional)dash of salt and pepper-- Alfredo Sauce --3 tbsp corn starch3 tbsp unsalted butter2 cups fat-free milk1 cup grated Parmesan cheese2 garlic cloves, minceddash of tri-colour pepper (optional)-- Topping --1 cup gluten-free breadcrumbsoven-roasted tomatoes (as mentioned above)2 oz Gouda cheese, cut into 1/2" long strips
-- Oven-Roasted Tomatoes -- (2 hours)
Heat your oven to 350 F.
Place your tomato pieces in a bowl and drizzle them with the olive oil. Season them with salt and pepper.
Place them on a baking sheet.
Sprinkle minced garlic over them.
Bake for 1-2 hours, checking occasionally.
-- Penne & Broccoli -- (10 minutes)
Cook penne according the box directions. Include chopped broccoli while cooking.
After you drain and rinse in cold water, place the penne and broccoli in a large mixing bowl.
-- Sauteed Chicken -- (15 minutes)
Melt butter in a large skillet over low heat.
Add peppers, onions and garlic; cook for 5 minutes, stirring occasionally.
Season your cubed chicken with the garlic powder, onion powder and ground mustard.
When the peppers are becoming soft and the onions translucent, adjust heat to medium and add the chicken cubes. Sprinkle salt, pepper and crushed red pepper. Cook for 5-10 minutes, flipping and stirring.
When finished, add to mixing bowl.
-- Alfredo Sauce -- (10 minutes)
Melt butter in small skillet on low heat. Add corn starch and stir to form a roux. Set aside.
Warm milk in a medium pot on medium-low heat until steaming. Add roux and stir until integrated.
Add cheese and stir until melted. If necessary, increase heat incrementally to melt cheese.
Stir in minced garlic and black pepper.
Remove from heat and add to mixing bowl.
-- Topping & Baking --
Stir contents of mixing bowl to coat everything evenly with sauce. Spread in 9 x 13 baking dish. Top with gluten-free breadcrumbs.
Space oven-roasted tomatoes around the top of the casserole. Top tomatoes with strips of Gouda. Distribute remaining Gouda strips between tomatoes.
Bake at 350 F for 10 minutes or until Gouda melts.
Serving sizes are based on cutting square servings in a 3 x 4 pattern (3 rows of 4 servings).
Serving Size: makes 12 3x3 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user KLEINEANNOE.
Heat your oven to 350 F.
Place your tomato pieces in a bowl and drizzle them with the olive oil. Season them with salt and pepper.
Place them on a baking sheet.
Sprinkle minced garlic over them.
Bake for 1-2 hours, checking occasionally.
-- Penne & Broccoli -- (10 minutes)
Cook penne according the box directions. Include chopped broccoli while cooking.
After you drain and rinse in cold water, place the penne and broccoli in a large mixing bowl.
-- Sauteed Chicken -- (15 minutes)
Melt butter in a large skillet over low heat.
Add peppers, onions and garlic; cook for 5 minutes, stirring occasionally.
Season your cubed chicken with the garlic powder, onion powder and ground mustard.
When the peppers are becoming soft and the onions translucent, adjust heat to medium and add the chicken cubes. Sprinkle salt, pepper and crushed red pepper. Cook for 5-10 minutes, flipping and stirring.
When finished, add to mixing bowl.
-- Alfredo Sauce -- (10 minutes)
Melt butter in small skillet on low heat. Add corn starch and stir to form a roux. Set aside.
Warm milk in a medium pot on medium-low heat until steaming. Add roux and stir until integrated.
Add cheese and stir until melted. If necessary, increase heat incrementally to melt cheese.
Stir in minced garlic and black pepper.
Remove from heat and add to mixing bowl.
-- Topping & Baking --
Stir contents of mixing bowl to coat everything evenly with sauce. Spread in 9 x 13 baking dish. Top with gluten-free breadcrumbs.
Space oven-roasted tomatoes around the top of the casserole. Top tomatoes with strips of Gouda. Distribute remaining Gouda strips between tomatoes.
Bake at 350 F for 10 minutes or until Gouda melts.
Serving sizes are based on cutting square servings in a 3 x 4 pattern (3 rows of 4 servings).
Serving Size: makes 12 3x3 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user KLEINEANNOE.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 8.5 g
- Cholesterol: 24.6 mg
- Sodium: 206.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.8 g
- Protein: 9.5 g
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