Chicken Alfredo Bake

 

Chicken Alfredo Bake

2-3 chicken breast

2 Tbsp. butter, divided

Season all

3 c. broccoli florets

1 head cauliflower

1 (8 oz.) pkg. cream cheese

1 c. cream

8 oz. hard cheese

Heat the oven to 425. Place the broccoli and cauliflower in a casserole dish and drizzle with oil and salt and roast until cooked to a crisp-tender. Remove from the oven and set aside. 

Heat the butter in a skillet. Trim the chicken breast of fat and tendon and cut it in half lengthwise and season with the season all. Cook in the butter, cooking on both sides, until cooked all the way through. Remove from the heat, chopping once cool. 

Add the cream cheese to the pan on top of the butter and seasoning from the chicken. Cook, stirring, until mixed in slightly. Add 1/4 cup of the cream and cook, still stirring. Add another 1/4 cup of the cream and continue stirring until smooth. Add the remaining cream and continue whisking. Whisk in the 6 oz. of the hard cheese and stir until smooth. Remove from heat and add to the casserole dish with the broccoli. Add the chicken and stir to combine. Top with the remaining cheese. 

Place the dish in the oven and continue cooking until the sauce is bubbly and the cheese on top is melted.