Chicken Alfredo Bake

 

 

 

I found myself with a quantity of leftover cooked chicken today and so I wanted to use it up. I hate waste and I know you too. I went looking through my cookbooks to find something new to do with it.

I know I could have made a pot pie or something, but I just wanted something different. I found this recipe for a Chicken Alfredo Bake in a Bisquick baking book, Betty Crocker Ultimate Bisquick Cookbook. 

 

True confessions however, I did not use Bisquick in my casserole. I made my own Buttermilk Biscuit Topping for it.  I did have Bisquick in the house, but I wanted a topping made from scratch today.

This was a very easy topping to make actually. I just cut my regular Buttermilk Biscuit recipe in half and added a bit more milk to it to make it droppable.  Easy peasy.

The recipe actually appealed to me for several reasons.  One I could use up all the chicken I had leftover.  Two, I had a jar of Alfredo sauce that was soon going to be going out of date and I could use that.

Three, I had the tail end of a piece of Swiss Cheese that I could use as well. So, it all worked out. I had all I needed, and it made for a really great store cupboard meal.

 

I was really pleased with the recipe actually. It was very easy to throw together.  It went together lickety split, and it tasted really delicious when it was done.

Do make sure you heat the filling up adequately so that it is hot when you drop the biscuit topping onto it so that they cook properly.  Just a little tip that you might not have thought about!

The cook time is relatively short so you want your filling to be nice and hot.

 

Another thing I really liked about this recipe was that there was no pasta involved, or rice.  Most Alfredo bakes have either one or the other.

There is no need to have them in this dish as the biscuit topping provides all the carbs you need.

 

WHAT YOU NEED TO MAKE CHICKEN ALFREDO BAKE

Leftovers and simple store cupboard ingredients.

For the filling

• 2 cups (9 ounces/255g) cooked chicken meat, diced
• 1/2 cup (75g) frozen petit pois
• 1/2 cup (65g) grated Swiss Cheese
• 3/4 cup (165g) Alfredo pasta sauce
• 2 TBS slivered almonds, lightly toasted

 

For the topping:

• 1 cup (140g) plain all-purpose flour
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 TBS cold butter, cut into bits
• 1/2 cup (120ml) buttermilk

I used the chicken that I had leftover from a Rotisserie bird I had bought the other day. Boy, do I miss having a Costco nearby. their chickens are the best.  My estranged husband was the only person I know who could go into Costco for one of them and come out with only that.

I always ended up coming out with half a dozen other things! 

I keep hoping they will build a Costco down here in the Valley, and who knows maybe some day they will!

 

I used PC Alfredo Sauce. Any already prepared Alfredo sauce would work fine. Just use your favorite one.

I suspect any cheese would work well, but the Swiss really did add a nice flavor to the mix.  I used Organic frozen Petit Pois that we buy in the organic section at the Superstore.

I like to toast my nuts before using them, but it is not necessary. In order to toast them pop them onto a baking sheet and into the preheating oven for about 5 minutes or so until they smell nice and toasty.

 

HOW TO MAKE CHICKEN ALFREDO BAKE

It really is a very simple casserole to make and so delicious! 

Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.

Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.

Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)

Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.

Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.

 

And that's all there is to it!  This really was delicious and so simple to make. It went together very quickly!  It made for a really easy, tasty and quick mid week supper.

I loved it!  All you really need on the side is a salad, if you can get or afford the lettuce! There seems to be a shortage at the moment. Failing that, crisp vegetable sticks or coleslaw, or even sliced tomatoes and cucumbers would be nice.

 

There is no shortage of Chicken casseroles on here.  I love roast chicken and am always coming up with tasty ways to use the leftovers. Some other recipes you might enjoy are:

GRANNY'S DEVILED CHICKEN - This makes use of larger pieces of chicken still on the bone. Like drumsticks and thighs, etc. A deliciously tasty paste of ingredients is spread on them and then they are baked and heated through to perfection, with the paste forming a delicious glaze.

EASY BBQ CHICKEN TOSTADAS -Crisp charred Tortillas topped with a delicious mix of shredded leftover cooked chicken, spicy chipotle paste, BBQ sauce and cheese. Baked until the cheese melts and drizzled with more BBQ sauce and some chopped spring onions. All you need is a salad on the side! 

Yield: 4

Author: Marie Rayner

Chicken Alfredo Bake

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A quick, easy and delicious way to use up leftover cooked chicken. (Or turkey for that matter!)

Ingredients

For the filling

• 2 cups (9 ounces/255g) cooked chicken meat, diced
• 1/2 cup (75g) frozen petit pois
• 1/2 cup (65g) grated Swiss Cheese
• 3/4 cup (165g) Alfredo pasta sauce
• 2 TBS slivered almonds, lightly toasted

For the topping:

• 1 cup (140g) plain all-purpose flour
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 TBS cold butter, cut into bits
• 1/2 cup (120ml) buttermilk

Instructions

1. Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
2. Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
3. Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
4. Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
5. Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.

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