Chicken, broccoli, and mushroom Alfredo bake.

I’m a sucker for easy meals, but they also have to taste good. Insert this recipe. It’s pretty quick to make and tastes delicious. It’s also made with simple ingredients so it’s not overly complicated unlike some recipes with Alfredo sauce. You also won’t even miss the carb laden pasta that tends to accompany something like this. It’s much lighter on your stomach without it, but equally delicious!

2-3 Cups Chopped Broccoli

2-3 Cups Diced Chicken (or Rotisserie Chicken)

1 Package of Sliced Mushrooms

1/4 Cup Butter

1.5 Tbsp Minced Garlic

8 oz Cream Cheese

2 Cups Heavy Cream

3/4 Cup Grated Parmesan

1 Tbsp Pepper

Place your Broccoli in a 9×12 baking dish.

Spread the chicken out over the top.

In a sauce pot over medium heat, melt butter and sautè with garlic until aromatic (about 2 minutes).

Add the softened cream cheese and mix as well as possible.

Add heavy cream and mix until most of the cream cheese clumps have smoothed out.

Add mushrooms and simmer until mushrooms shrink down.

Add parmesan and pepper and stir.

Pour sauce evenly on top of chicken.

Bake at 350 for 30 minutes.

You could probably use some crushed cheese whisps or pork rinds for a breadcrumb like topping if you wanted.

We served alongside salad and I regret not making some garlic knots to accompany it! Enjoy!