Cheesy Buffalo Chicken Broccoli and Asparagus Bake.

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Ingredients of Cheesy Buffalo Chicken Broccoli and Asparagus Bake

1. Prepare 1 lb of diced chicken breast, cooked.
2. You need 1/2 cup of hot sauce (any - I prefer Nando's).
3. Prepare 12 oz of alfredo sauce (store bought or make your own).
4. Prepare 1/2 cup of heavy cream.
5. You need 8 oz of shredded cheese (any cheese is good here but gouda is best).
6. Prepare 10 oz of broccoli, steamed.
7. Prepare 10 oz of asparagus, steamed.
8. You need 1/2 cup of panko crumbs.
9. You need of Salt and pepper.

Cheesy Buffalo Chicken Broccoli and Asparagus Bake instructions

1. Preheat oven to 425 degrees.
2. Spray a 9×13 casserole dish with cooking spray (olive oil is my preference).
3. Toss together steamed broccoli and asparagus in the bottom of the casserole dish. (You can buy steam-in-the-bag for ease but I love to steam my vegetables in my instant pot)..
4. In a separate bowl, coat the chicken pieces in hot sauce. Transfer the chicken pieces in a layer on top of the broccoli and asparagus.
5. In a separate bowl, mix together alfredo sauce (will post my recipe later but you can use a jar of store bought) and heavy cream. Mix in about 3/4 tsp salt and 1/4 tsp black pepper..
6. Pour alfredo sauce over the chicken and vegetables..
7. Sprinkle the shredded cheese evenly over the top of the alfredo sauce. Finish with a dusting of panko crumbs.
8. Bake for 12-15 minutes until cheese is bubbly and casserole is cooked through. Let stand 5 minutes before serving to allow for everything to set..
9. Enjoy!.

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