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Ingredients requirements Cheesy Buffalo Chicken Broccoli and Asparagus Bake:
- Make ready 1 lb of diced chicken breast, cooked
- Prepare 1/2 cup - hot sauce (any - I prefer Nando's)
- Take 12 oz of alfredo sauce (store bought or make your own)
- You need 1/2 cup of heavy cream
- Make ready 8 oz of shredded cheese (any cheese is good here but gouda is best)
- You need 10 oz - broccoli, steamed
- You need 10 oz asparagus, steamed
- Give 1/2 cup panko crumbs
- Give Salt and pepper
Cheesy Buffalo Chicken Broccoli and Asparagus Bake how to cook:
- Preheat oven to 425 degrees
- Spray a 9×13 casserole dish with cooking spray (olive oil is my preference)
- Toss together steamed broccoli and asparagus in the bottom of the casserole dish. (You can buy steam-in-the-bag for ease but I love to steam my vegetables in my instant pot).
- In a separate bowl, coat the chicken pieces in hot sauce. Transfer the chicken pieces in a layer on top of the broccoli and asparagus
- In a separate bowl, mix together alfredo sauce (will post my recipe later but you can use a jar of store bought) and heavy cream. Mix in about 3/4 tsp salt and 1/4 tsp black pepper.
- Pour alfredo sauce over the chicken and vegetables.
- Sprinkle the shredded cheese evenly over the top of the alfredo sauce. Finish with a dusting of panko crumbs
- Bake for 12-15 minutes until cheese is bubbly and casserole is cooked through. Let stand 5 minutes before serving to allow for everything to set.
- Enjoy!
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