Cheesy Buffalo Chicken Broccoli and Asparagus Bake

Name: Cheesy Buffalo Chicken Broccoli and Asparagus Bake
Cuisine: American
Ingredients: 1 lb diced chicken breast, cooked; 1/2 cup hot sauce (any - I prefer Nando's); 12 oz alfredo sauce (store bought or make your own); 1/2 cup heavy cream; 8 oz shredded cheese (any cheese is good here but gouda is best); 10 oz broccoli, steamed; 10 oz asparagus, steamed; 1/2 cup panko crumbs; Salt and pepper

Dionna Dawn @cook_3261348

Richmond, VA

Cheesy Buffalo Chicken Broccoli and Asparagus Bake

Dionna Dawn @cook_3261348

Saved

Ingredients

1 lbdiced chicken breast, cooked
1/2 cuphot sauce (any - I prefer Nando's)
12 ozalfredo sauce (store bought or make your own)
1/2 cupheavy cream
8 ozshredded cheese (any cheese is good here but gouda is best)
10 ozbroccoli, steamed
10 ozasparagus, steamed
1/2 cuppanko crumbs
Salt and pepper

Saved

Steps

1

Preheat oven to 425 degrees
2

Spray a 9×13 casserole dish with cooking spray (olive oil is my preference)
3

Toss together steamed broccoli and asparagus in the bottom of the casserole dish. (You can buy steam-in-the-bag for ease but I love to steam my vegetables in my instant pot).
4

In a separate bowl, coat the chicken pieces in hot sauce. Transfer the chicken pieces in a layer on top of the broccoli and asparagus
5

In a separate bowl, mix together alfredo sauce (will post my recipe later but you can use a jar of store bought) and heavy cream. Mix in about 3/4 tsp salt and 1/4 tsp black pepper.
6

Pour alfredo sauce over the chicken and vegetables.
7

Sprinkle the shredded cheese evenly over the top of the alfredo sauce. Finish with a dusting of panko crumbs
8

Bake for 12-15 minutes until cheese is bubbly and casserole is cooked through. Let stand 5 minutes before serving to allow for everything to set.
9

Enjoy!