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Chicken Alfredo Bake by Kelly Kellett serves: 6

Creamy baked chicken and broccoli alfredo.

Ingredients:

1/2 c

butter

2 Tbl

butter

1 Tbl

garlic, minced

2 1/2 c

milk

3 Tbl

cornstarch

2 1/2 c

parmesan, divided

12 oz

pasta, cooked and drained

2 c

broccoli florets

1 c

mushrooms, sliced or chopped

2 c

chicken breast, cooked and cut

1/2 c

mozzarella, shredded

Directions:

Sauce--Melt 1/2 c. butter in a medium saucepan over medium low heat. Add garlic; cook 2 minutes. Separately, mix together milk and cornstarch. Pour into saucepan and simmer for 5 minutes; stir often, then add 2 c. parmesan; whisk quickly, heating through.

Alfredo Bake--Preheat oven to 350 degrees. Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and 1/2 c. Parmesan cheese. Cut the remaining 2T butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.