A favorite at all of our family gatherings, this simple dish never fails to impress.
I made this with minor changes, I used 4 chicken breast (2.75lbs) that I sautéed instead of boiled (with minced garlic). I seasoned the chicken with salt, pepper and red pepper flakes. I used 2 jars of Alfredo Sauce instead of 4 and it was the perfect amount. I then topped with shredded parmesan cheese before baking (uncovered). This is one of my husbands favorite meals now.
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I like the vegetables incorporated into this dish, but it's lacking seasoning and flavor. Perhaps adding some sautéed garlic, Italian seasoning, and a homemade Alfredo sauce would improve it. I also would suggest a different cooking technique for the chicken.
Read More I like the vegetables incorporated into this dish, but it's lacking seasoning and flavor. Perhaps adding some sautéed garlic, Italian seasoning, and a homemade Alfredo sauce would improve it. I also would suggest a different cooking technique for the chicken.
I made this with minor changes, I used 4 chicken breast (2.75lbs) that I sautéed instead of boiled (with minced garlic). I seasoned the chicken with salt, pepper and red pepper flakes. I used 2 jars of Alfredo Sauce instead of 4 and it was the perfect amount. I then topped with shredded parmesan cheese before baking (uncovered). This is one of my husbands favorite meals now.
I added cream cheese and grated parmesan to the store bought alfredo sauce to make it more rich and flavorful.
Thought it was very good. The heat from Rotel was nice and I used Classico Asiago Romano Alfredo sauce worked very well with the pasta and chicken. I used fresh ground black pepper which also gave me a nice warmth to the dish. Thanks for the recipe.
