CHICKEN RICE ALFREDO RECIPES

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CHICKEN ALFREDO CAULIFLOWER RICE BAKE - BETTER HOMES & G…



Chicken Alfredo Cauliflower Rice Bake - Better Homes & G… image

Introducing vegetables to kids can be a bit of a challenge. Our strategy? Choose to combine them with kid-friendly dishes.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 55 minutes

Prep Time 20 minutes

Yield 5 cups

Number Of Ingredients 10

1 2.25-2.5 pound head cauliflower, trimmed and broken into florets
¼ cup olive oil
1 teaspoon dried basil, crushed
¼ teaspoon salt
¼ teaspoon black pepper
2 ½ cups fresh baby spinach
2 cups chopped rotisserie chicken
1 14.5 ounce jar light Alfredo pasta sauce
2 tablespoons grated Parmesan cheese
½ cup panko bread crumbs

Steps:

  • Preheat oven to 400°F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.
  • Transfer cauliflower "rice" to a 3-qt. casserole. Drizzle with 2 Tbsp. of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake 15 minutes.
  • Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Combine panko and remaining 2 Tbsp. oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is brown.

Nutrition Facts : Calories 255 calories, CarbohydrateContent 12 g, CholesterolContent 83 mg, FatContent 16 g, ProteinContent 17 g, SaturatedFatContent 6 g, SodiumContent 743 mg, SugarContent 3 g

SLOW COOKER ITALIAN CHICKEN ALFREDO RECIPE | ALLRECIPES



Slow Cooker Italian Chicken Alfredo Recipe | Allrecipes image

I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Provided by TLSmith

Categories     Italian Recipes

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours 0 minutes

Yield 4 servings

Number Of Ingredients 10

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Steps:

  • Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  • After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 618.5 calories, CarbohydrateContent 53.2 g, CholesterolContent 133.6 mg, FatContent 26.3 g, FiberContent 2.6 g, ProteinContent 40.2 g, SaturatedFatContent 14.1 g, SodiumContent 1673.5 mg, SugarContent 5.1 g

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