Freezer Meal: Chicken and Broccoli Alfredo

We are just now breaking into the freezer meals I prepared. Well, we did eat the burritos the first night we got home from the hospital, but I’m pretty sure I was still asleep while I was eating so the burrito post will have to wait until we heat up the next batch. Friends and family have been bringing us meals for the last week and a half that we have been home. I think one of our friends delivered 3 lbs of chicken and yellow rice so we have had no reason to cook up any of the stuff I stocked away yet.

Chicken and Broccoli Alfredo - Supper for a Steal

On Tuesday though we didn’t have a dinner delivery and we had frozen all the chicken and yellow rice leftovers so we were in need of dinner to eat. I pulled out this chicken and broccoli alfredo, let it defrost, then popped it in the oven for 30 minutes. Since I put broccoli and sun dried tomatoes in it I didn’t even worry about making a veggie to go on the side, even though I did stock up on some frozen veggies when they were on sale a few weeks ago.

Chicken and Broccoli Alfredo

I was surprised how well this held up in the freezer. Usually creamy dishes can get a little funky in the freezer, but this came out perfectly. I think this will become one of my go to dishes for new parents. They can then freeze it or eat it right away. Give it with a loaf of garlic bread and some brownies and you are good to go.

Freezer Meal: Chicken and Broccoli Alfredo
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • ½ lb fettuccine
  • 3 cups broccoli florets
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 (14.5 oz) can chicken stock
  • ½ cup half and half
  • ½ cup grated parmesan cheese
  • 1 cup cooked chicken, cut into ½ in cubes
  • ½ cup oil packed sun dried tomatoes
Instructions
  1. Preheat oven to 350 degrees (unless freezing).
  2. Cook pasta according to package directions. Add broccoli in the last 2 minutes. Drain and set aside.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 3-4 minutes. Slowly whisk in chicken stock and bring to a boil, stirring constantly. Remove from heat stir in half and half and grated parmesan cheese.
  4. In a baking dish mix together sauce, noodles and broccoli, chicken, and sun dried tomatoes until well combined. Sprinkle with extra parmesan cheese, if desired.
  5. Bake 30 minutes until hot and bubbly.
  6. To freeze do not bake, cover tightly and freeze. Defrost before baking in a 350 degree oven for 30 minutes.

Adapted from A Dash of Sanity

Approx cost per serving: $1.60

 

Get all my tasty recipes delivered to your inbox

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge