Chicken Alfredo Stuffed Bread Recipes

Steps:

• INSTRUCTIONS.
• 1) Pre-heat oven to 400 degrees Fahrenheit.
• 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
• 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
• 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
• 5) Bake for about 15 minutes or until cheese melts.
• 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
• Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
• Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
• Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
• Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
• Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
• Prepare Alfredo sauce according to package directions; set aside.
• Combine shredded mozzarella and Parmesan cheeses.
• Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
• Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
• Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
• Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
• Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
• Cut chicken rolls into slices.
• Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
• Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
• Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
• While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
• Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
• Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
• When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
• Top potatoes with chicken mixture and drizzle with Alfredo sauce.