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Chicken and Vegetable Alfredo

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Chicken and Vegetable Alfredo
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6
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Creamy prepared Alfredo sauce turns a cornucopia of frozen vegetables and time-saving cooked chicken into a simple casserole.

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

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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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