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Before you jump to Chicken Broccoli Rice Alfredo Bake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Choosing to eat healthily has great benefits and is becoming a more popular way of life. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by implementing a couple of small changes.
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Therefore, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to chicken broccoli rice alfredo bake recipe. To make chicken broccoli rice alfredo bake you only need 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Chicken Broccoli Rice Alfredo Bake:
- You need 5 Boneless, Skinless Chicken Breast
- Provide 1 Lemon
- Prepare Fresh Thyme
- Take Fresh Sage
- Prepare Fresh Rosemary
- You need 1 teaspoon fresh diced garlic
- Use Stick butter
- Take Box Minute Rice
- Get 2 heads Fresh Broccoli
- Take 4 jars Alfredo Sauce
- Get 16 oz sliced, fresh mozzarella
- You need 2 cups shredded Italian blend cheese
- Take 1 cup Panko Bread Crumbs
- Prepare to taste Sea Salt, Fresh Ground Black Pepper, and Italian Rustico Seasoning
Instructions to make Chicken Broccoli Rice Alfredo Bake:
- Preheat oven to 375.
- Place fresh herbs, stick of butter, fresh garlic, zest from lemon, juice from half of lemon, salt, pepper, Italian seasoning, and 8-10 cups of water in stewing pot. Bring water to rolling boil.
- Once water is at rolling boil, add all 5 chicken breast to water. Allow to come back to boil, remove from heat, put on lid, set aside for 10-15 minutes.
- While chicken is cooking, make the entire box of white rice following instructions on box. Fluff rice well and add one jar of Alfredo sauce to keep rice moist while you are working on other steps.
- Chop fresh broccoli into bite size pieces and steam for roughly 5 minutes. You want it done but still slightly firm. Mix into rice mixture along with 70% of Italian Cheese blend and one more jar of Alfredo sauce.
- Remove the chicken from water mixture. Shred chicken. Add Shredded chicken to rice and broccoli mixture, also add in the last two jars of Alfredo Sauce.
- Once it’s well mixed, place rice mixture into large, deep casserole dish. Cover with remaining shredded Italian cheese. Open fresh mozzarella cheese and place slices accordingly on the top of the casserole. Cover lightly in Panko Breadcrumbs. Bake at 375 for 20 minutes. Broil top brown for 2 to 5 minutes depending on oven. Enjoy!
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