Cook Dinner With Me! Alfredo Chicken Bacon Bake

Ingredients

• 4 pieces Chicken Breast (boneless, skinless; about 1.5 lb total)
• 6 slices Bacon (cut into pieces; reserve rendered grease)
• 1 medium Red Onion (peeled and diced)
• 1 medium Red Bell Pepper (seeded and diced)
• 1 15‑oz can Italian‑Style Canned Green Beans (drained)
• 1 cup Chicken Broth (low‑sodium)
• 3 heaping tbsp Pesto (store‑bought or homemade)
• 1 15‑oz jar Roasted Garlic Alfredo Sauce (jarred, classic Italian style)
• 1 cup Mozzarella Cheese (creamy‑melt shredded)
• 2 tbsp Fresh Parsley (chopped for garnish)
• to taste Salt
• to taste Black Pepper
• 1/2 tsp Garlic Powder
• 2 cups Instant Mashed Potatoes (dry mix, preferably Idaho brand)
• 2 tbsp Butter (softened, for potatoes)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prep the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Render Bacon Grease

   In a large skillet over medium heat, add the chopped bacon pieces. Cook until crispy, then remove the bacon with a slotted spoon and set aside. Leave the rendered bacon grease in the pan.

   Time: PT5M

3. Sauté Aromatics

   Add the diced red onion and red bell pepper to the bacon grease. Sauté for 3–4 minutes, stirring occasionally, until they are just tender but still have a slight crisp.

   Time: PT4M

4. Prepare Green Beans

   Drain the canned Italian‑style green beans. Add them to the skillet with the sautéed onion and pepper, then pour in ½ cup of chicken broth. Simmer for 4–5 minutes until most of the liquid evaporates and the beans are coated.

   Time: PT5M

5. Brown the Chicken

   Season the chicken breasts on both sides with salt, pepper, and garlic powder. In the same skillet (add a splash more bacon grease if needed), sear the chicken for 2–3 minutes per side until golden brown. Do not cook through; the chicken will finish baking.

   Time: PT6M

6. Make the Sauce

   In a mixing bowl, combine the pesto, the entire jar of roasted garlic Alfredo sauce, and the remaining ½ cup chicken broth. Stir until smooth.

   Time: PT2M

7. Assemble the Bake

   Spray the 9×13‑inch baking dish with cooking spray. Lay the browned chicken breasts in a single layer. Spoon the green bean mixture around the chicken. Pour the Alfredo‑pesto sauce evenly over everything. Sprinkle the reserved crispy bacon pieces on top.

   Time: PT5M

8. First Bake

   Place the dish in the preheated oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 350°F

9. Add Mozzarella

   Remove the dish, sprinkle the shredded mozzarella evenly over the top, and return to the oven for an additional 5 minutes, or until the cheese is melted and lightly golden.

   Time: PT5M

   Temperature: 350°F

10. Prepare Mashed Potatoes

    While the bake finishes, heat 1 cup of water (or follow package directions) and combine with the instant mashed potato mix, butter, and a pinch of salt. Stir until smooth and fluffy.

    Time: PT5M

11. Finish and Serve

    Remove the casserole from the oven, sprinkle chopped fresh parsley over the top, and let rest 3 minutes. Plate each chicken breast with a generous scoop of mashed potatoes and a side of the garlicky green beans.

    Time: PT3M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g