Chicken Alfredo Bake
by Kelly Kellett
serves: 6
  Creamy baked chicken and broccoli alfredo.
  1/2 c   butter
  2 Tbl   butter
  1 Tbl   garlic, minced
  2 1/2 c   milk
  3 Tbl   cornstarch
  2 1/2 c   parmesan, divided
  12 oz   pasta, cooked and drained
  2 c   broccoli florets
  1 c   mushrooms, sliced or chopped
  2 c   chicken breast, cooked and cut
  1/2 c   mozzarella, shredded
  Sauce--Melt 1/2 c. butter in a medium saucepan over medium low heat. Add garlic; cook 2 minutes. Separately, mix together milk and cornstarch. Pour into saucepan and simmer for 5 minutes; stir often, then add 2 c. parmesan; whisk quickly, heating through.

Alfredo Bake--Preheat oven to 350 degrees. Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and 1/2 c. Parmesan cheese. Cut the remaining 2T butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.