Alice Springs Chicken Casserole

print recipe
email recipe
save recipe
add photo
add review
#67389

serves/makes:

ready in:
1-2 hrs

2 reviews

ingredients

8 boneless skinless chicken breast halves, cooked
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon onion powder
1 pound sliced mushrooms (or more)
8 ounces diced Canadian bacon
1 jar (16 ounce size) Alfredo sauce
3/4 cup grated Mozzarella cheese (more if desired)
1/2 cup grated low-fat sharp Cheddar cheese
1/3 cup chicken stock
1 tablespoon flour

directions

Spray baking dish with non-stick spray. Cut chicken bite-sized and sprinkle with spices and mix well. Layer in bottom of casserole dish. Saute mushrooms in a little olive oil until all water has been released, then layer mushrooms on top of chicken.

In same frying pan, saute Canadian bacon a few minutes, just to release flavor and slightly crisp it. Layer bacon on top of mushrooms. Heat chicken stock to boiling in saucepan. Mix flour with 2 tablespoon cold water, then whisk into chicken stock and cook 5 minutes, or until slightly thickened.

Whisk in Alfredo Sauce, and heat through, then pour sauce over the chicken mixture in casserole dish, letting sauce run down to bottom of pan. Cover with foil and bake at 375 degrees F for 20 minutes. Uncover, sprinkle with cheese, bake 10-20 minutes, until cheese is slightly browned and casserole is bubbly.

cook's notes

Inspired by Outback Steak House dish called "Alice Springs Chicken".

added by

rfrmarybeth

nutrition data

349 calories, 17 grams fat, 7 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.

reviews & comments

spalding REVIEW:
May 29, 2010

my daughter and i loved it and i passed the recipe to her so she will cook it,i just added some potatoe on top and i can tell you its delicious
vickig REVIEW:
October 20, 2009

Kids loved it, and wanted to know when I was cooking it again.