Wednesday, August 10, 2016

Chicken Broccoli Alfredo on Spaghetti Squash

Chicken Broccoli Alfredo on Spaghetti Squash

I made this for a church potluck as I am not eating carbs right now and wanted to be sure to take something I knew that I could eat. Turns out all the gluten free peeps enjoyed having something to eat too!

1 large Spaghetti Squash- cooked and shredded.  Cut in half with the seeds scooped out. Bake at 375 degrees for 45-60. I drizzled mine with olive oil, salt and pepper.
1 Rotisserie Chicken, shredded
2 cups fresh or frozen broccoli florets
 Olive Garden Alfredo Sauce  
Or your Favorite Jarred Alfredo Sauce
 1 cup Italian Cheese Blend
salt and pepper to taste (optional)

Preheat oven to 350.
In a 13x9 baking dish, sprayed with cooking spray add the cooked spaghetti squash, chicken, and broccoli.
Pour on Alfredo sauce.
Sprinkle with cheese.
Cover with foil and bake for 30-45 minutes or until bubbly and hot. If you like the top browned you can uncover the last 10-15 of baking.

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