Chicken Alfredo Bake — Gluten Free
With so many delicious ingredients, you'd never know this creamy dish topped with potato chips is gluten-free.
Ingredients
- 1 box gluten-free (GF) pasta (Barilla gluten-free penne holds up well)
- 2 heads of broccoli, chopped into bite-sized pieces
- 2-4 grilled GF chicken breasts cut into bite-sized pieces (we use pre-cooked Costco grilled chicken packs for ease of meal prep)
- 2 jars Classico (or similar GF) alfredo sauce
- 2 cups shredded mozzarella cheese
- 2 tsp garlic and herb seasoning
- non-stick cooking spray, like Pam - be sure to use one that's gluten-free!
- 1 bag Ruffles chips
Instructions
- Heat oven to 375℉. Spray 9x13 glass baking pan with non-stick spray and set aside.
- Fill large pot half full with water and bring to a boil. Cook pasta as directed on box.
- While waiting for water to boil and pasta to cook, prep other items (chop grilled chicken breast, wash and chop broccoli) Add chicken, broccoli, shredded cheese, garlic and herb seasoning and 1 jar alfredo sauce to the 9x13 pan (do not stir yet).
- Once pasta is cooked, drain and add to 9x13 pan.
- Quickly cover with the second jar of alfredo sauce and stir all ingredients until evenly coated with alfredo sauce, then spread out evenly in the pan.
- Cover with aluminum foil, sprayed with non-stick spray to keep it from sticking to the food. Bake at 375℉ for approximately 45 minutes or until alfredo sauce starts to bubble.
- Remove from oven and serve, topping with crumbled Ruffles chips as desired.
Notes
Recipe courtesy of Keira Burton.
Keira has a gluten allergy, so this will need to be made gluten free for her to enjoy but can also be made with regular pasta for other students and will be just as delicious!
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All text and images © Staci Mergenthal • Random Sweets
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