BROCCOLI CHICKEN ALFREDO BAKE

I love a good bake/casserole and this BROCCOLI CHICKEN ALFREDO BAKE  is high on the list of comfort deliciousness!  This recipe is Whole30 and Paleo friendly, which basically means you can eat the entire dish! lol

  This Broccoli Chicken Alfredo Bake is a bit different than some recipes you might see floating around out there.  Some may say its a bit boujee!  But you know what, I’m a million percent okay with that!  Casseroles tend to get the raw end of the stick.  I think a lot of people associate it with being a heavy filling meal with that 50’s vibe to it!

  This recipe is not the case.  It’s got all the veggies and is dairy and gluten free to boot! Did I mention it’s also got bacon?!?  I don’t think I did.  HEY GUYS!!! THERE IS BACON IN THIS!!  

  Let’s talk about this alfredo sauce.  I’ve only recently started making my own with cashews.  Yes, cashews!  I don’t know what kind of sorcery happens when it gets blended to make it legit taste just like alfredo sauce.  But I’m not gonna complain or question it.  I love it, my kids love it, my husband loves it.  It is a total WIN WIN. But here is what makes this Broccoli Chicken Alfredo Bake different and better!  It’s because I mix regular marinara sauce in with it.  And it’s what gives this dish that extra pizazz!

In the recipe I give instructions on how to cook your spaghetti squash in the oven.  But you can also cook it in the pressure cooker in half the time.  You can find the how-to HERE  If you love cheese oh so much and can’t do away with it, top the Broccoli Chicken Alfredo Bake with fresh parmesan cheese.  

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BROCCOLI CHICKEN ALFREDO BAKE

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Ingredients

• 2 spaghetti squash, halved and roasted
• 1 1/2 cups marinara sauce
• 2 cups chopped broccoli florets
• 3 strips of peppered bacon, chopped
• 3 cups shredded chicken
• Green onion for garnish
ALFREDO SAUCE:
• 2 cups unsweetened almond milk
• 2 1/2 cups cashews, no need to soak
• 3 tbsp nutritional yeast
• 2 garlic cloves, minced
• 3 tbsp lemon juice
• 2 tbsp cracked black pepper

Instructions

1. Preheat oven to 400 degrees F. Slice spaghetti squash in half and remove the seeds. Oil the cut side and place on a baking sheet. Bake for 40-45 minutes or until soft. Set aside and let cool.
2. Turn oven down to 375 degrees F.
3. Heat a large skillet and once hot add in your chopped bacon. Let cook 5-7 minutes or until bacon starts to get crispy.
4. Add in the chopped broccoli and mix to combine.
5. Next add in the shredded chicken and marinara sauce. Stir to combine and let simmer on low while you make the alfredo sauce
6. To make the alfredo sauce, simply add in the cashews, almond milk, nutritional yeast, garlic, lemon juice, and pepper into a blender.
7. Blend to combine.
8. To assemble the casserole, scoop out the insides of the spaghetti squash and place on the bottom of a casserole dish.
9. Pour half of the alfredo sauce down and then lay all of the broccoli chicken mixture over the spaghetti squash.
10. Top the casserole with the rest of the alfredo sauce, cover with aluminum foil, and then place in the oven and let cook for 15 minutes.
11. Remove and serve hot with optional green onions for garnish.

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If you really really REALLY have no desire to make your own alfredo sauce (even though it’s really easy) Primal Kitchen has a dairy free alfredo sauce that you can buy in a lot of grocery stores now!