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Browsing Tag: casserole

Broccoli Chicken Alfredo Lasagna

Broccoli Chicken Alfredo Lasagna is a rich and delicious twist on your classic tomato based lasagna. Alfredo Lovers behold!

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I am all about casserole type dishes. You put them together, throw them in the oven and you’ve got dinner made. These are especially handy for our super busy nights when we are running from rink to rink (like tonight). I love it because we can just reheat the meal and it tastes just as good as when you first took it out of the oven (sometimes even better).

Now, my kids are all about Alfredo sauce. Whenever we go to the Olive Garden all pasta dishes must have Alfredo sauce on them. So I came up with this recipe for Broccoli Chicken Alfredo Lasagna. I had originally planned on making just Chicken Alfredo Lasagna but I wanted to sneak some veggies in there. It worked out great. The kids devoured it and we still have some left over for lunch today. Bonus!

I made this around lunch time and then just set it aside until after we got home from hockey. It was awesome to come home to a delicious home cooked meal. 

So, if you’re looking for a yummy recipe to make ahead, this one is perfect.

(I took a lot of pictures this time…just skip to the bottom for the recipe)

Broccoli Chicken Alfredo Lasagna

Bake the chicken with a dash of olive oil in a 425 degree F oven for 20 minutes and let sit for 10 minutes for tender and juicy chicken. Flip after 10 minutes.

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I love the smell of fresh garlic and butter cooking

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Pour your Alfredo sauce allover the chicken and shred away.

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Finely chop up your broccoli so the layers fit together nicely.

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Lots of cheese = extra cheesy

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Broccoli Chicken Alfredo Lasagna
Print
Ingredients
  1. 4 chicken breasts
  2. Alfredo sauce (see recipe below or you can use store bought jars)
  3. 1 box of lasagna noodles
  4. 500 g cooked broccoli finely chopped
  5. 4 cups shredded mozzarella
  6. 1 tbsp dried parsley for garnish
  7. For the Alfredo Sauce >>
  8. 1/4 salted butter
  9. 1 cup heavy cream
  10. 2 cloves of garlic
  11. 1 1/2 shredded parmesan cheese
  12. 2 cups shredded mozzarella cheese
  13. 4 oz cream cheese
  14. salt & pepper to taste
Instructions
  1. Heat oven to 425 degrees F. Cook chicken breasts for 20 minutes flipping after 10 minutes. Turn off oven and leave breasts in oven for 10 more minutes. Remove and cover with foil.
  2. For the Alfredo sauce, in a medium saucepan melt butter and add garlic. Cook on low until butter is melted. Whisk in heavy cream and milk. Turn up heat to med-high and add cheese, whisk until completely melted. (sauce may seem a bit thin but it will thicken as it cools and as the chicken is added). Add salt and pepper to taste to the sauce.
  3. Pour Alfredo over the chicken and shred.
  4. In a 9 x 13 baking dish spread a thin layer of chicken mixture.
  5. Then layer the noodles followed by another layer of chicken mixture.
  6. Place broccoli over the chicken and add cheese.
  7. Then noodles, chicken, broccoli, cheese.
  8. End with noodles sprinkled with cheese and parsley.
  9. Spray a sheet of tin foil with cooking spray. Cover dish and bake at 350 degrees F for 1 hr.
Notes
  1. You can use store bought Alfredo sauce too.
Amanda's Daily Dish http://amandasdailydish.com/

 

Shepherd’s Pie

Shepherd’s Pie is a classic comfort food. It’s perfect for any day and it is awesome served as leftovers too, so make plenty to cut out some meal prepping time.
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As many of you know I have four boys. And three of them play hockey, with the fourth one starting in September. We spend a heck of a lot of time at the ice rinks. I mean it’s actually a crazy amount of time. I should really keep track of it this year so I know just how many hours were spent there. Needless to say, during hockey season we are always on the go. Sometimes to multiple rinks in a single day. But that’s ok, because that’s what we do as a family. The kids have so much fun heading to hockey and seeing their buddies there. And, I love seeing my fellow hockey moms there. It’s like going out for coffee with a bunch of friends but you just bring your coffee to the rink. 

As a family on the go it’s important that I have dinner figured out ahead of time. I’ll be honest, that doesn’t always happen. But I’m going to try and do better at it this year so we don’t eat so much pizza.

This Shepherd’s Pie Recipe is a delicious hearty meal that I can prepare ahead of time. I’ll be making this about a hundred times this season (ok maybe not a hundred but you get the picture).

p.s It will make your house smell so cozy and yummy….I love that.

Shepherd's Pie
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Look at those yummy veggies mixed in with the gravy….so good.

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Shepherd's Pie
Print
Ingredients
  1. 1 small onion
  2. 1 tbsp butter
  3. 1 lb ground beef
  4. 1/2 tsp salt
  5. 1/8 tsp pepper
  6. 1/4 tsp garlic powder
  7. 1/8 tsp thyme
  8. 5 tbsp flour
  9. 3 cups beef broth
  10. 3 carrots peeled and shredded
  11. 2 cups frozen or canned peas
  12. 2 cups frozen or canned corn
  13. 7 medium potatoes peeled, boiled and mashed
  14. 1/2 tsp paprika
Instructions
  1. Saute onion with butter for 5 minutes
  2. Add ground beef, salt, pepper, garlic powder and thyme. Cook until browned
  3. Add flour and mix into beef. Cook for 1 minute
  4. Pour in broth, mix and cook until gravy forms
  5. In a 9 x 13 baking dish place ground beef mixture on bottom. Now in layers sprinkle carrot on top, then peas, then corn.
  6. Top with hot mashed potatoes and spread over the entire pan. Being careful to not disturb the layers.
  7. Sprinkle top with paprika
  8. Cover with tin foil and bake in 350 degree F oven for 1 hour
Notes
  1. If using canned veggies, drain first before adding to dish.
Amanda's Daily Dish http://amandasdailydish.com/

 

 

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