Tuesday, October 18, 2011

Chicken Alfredo Pot Pie

This is the kind of meal you make when you're tired and don't really feel like cooking, but you want to step it up a bit from macaroni and cheese.  Or perhaps you just don't have a lot of time to prepare dinner but you want something with meat and vegetables in it that actually tastes good! After last nights dinner was a total bust, I was thrilled that this one turned out and the kids loved it!  The hubby is hunting so we don't care about his opinion tonight.  I'm taking it easy with the kids, therefore I cooked with bottled sauce and pre-made breadsticks!  Go me!  Here's how to make this incredibly simple yet delightfully satisfying quickie dinner:

Chicken Alfredo Pot Pie
*recipe from Betty Crocker
1 can (11oz) Refrigerated Soft Breadsticks ($3.79)
1 jar (16oz) Alfredo Pasta Sauce ($1.98)
1/3 Cup Milk ($0.05)
1 bag (16oz) frozen Broccoli, Cauliflower and Carrots, thawed and drained ($2.00)
2 Cups cut-up cooked chicken ($2.98)
2 Tablespoons grated Parmesan Cheese ($0.02)
1 teaspoon Italian Seasoning ($0.10)

Total Cost to Make $10.92, Makes 6 Servings

Preheat oven to 375 degrees F.  I recommend you use a Alfredo sauce you know you like since this is the only sauce for the whole meal.  I liked the Bertolli. 
 Separate the breadsticks into 12 strips and set aside.  In a medium saucepan combine the milk, Alfredo sauce, cooked chicken, and vegetables.  Bring to a boil.
 Spoon mixture into an ungreased 13x9x2 inch pan.  
 Twist each dough strip and arrange over the chicken mixture, stretching if necessary to cover the space.  You want the chicken mixture to be hot so the breadsticks will bake through.
 Sprinkle with cheese and Italian seasoning.
 Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
If you end up with leftover breasticks, store them separately from the chicken mixture to avoid them getting soggy in the fridge, although they will always be best fresh out of the oven the first night :)

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