Description
A creamy and hearty dish combining chicken, Alfredo sauce, and potatoes baked to perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups potatoes, diced
- 1 jar (16 oz) Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Toss diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread potatoes in a greased baking dish and bake for 20 minutes.
- Remove potatoes from oven and top with shredded chicken.
- Pour Alfredo sauce evenly over the chicken and potatoes.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for another 20 minutes or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Add steamed broccoli for extra nutrition.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg