Chicken Alfredo

Start with the Alfredo Sauce from scratch:

Melt over medium/high heat: 1 c. butter

Whisk in until well blended (about 30 seconds): 1/2 c. flour

Stir in quickly: 4 c. 2% milk

Continue stirring and resting until it is to desired thickness. Remove from heat. Stir in the following spices (I actually put them in a cup and set aside and then sprinkle into the sauce at this time):

• 1 t. pepper
• 1 t. salt
• 1 t. granulated garlic
• 1 1/2 t. granulated onion
• 1/2 t. basil
• 1/2 t. oregano
• 1/2 t. thyme

Stir in: 1/2 – 1 c. grated Parmesan Cheese

WHILE I AM MAKING THE ALFREDO SAUCE, I COOK A 16 oz. PACKAGE OF NOODLES. I use a variety of types, depending on what we have in the pantry!

The last 3 minutes of cooking the noodles, I add a 12 oz. bag of frozen broccoli to the pot so that they aren’t frozen any longer, but not hard cooked either. Some people add them to the cooked and drained noodles so they are less mushy.

I use 1 1/2 c. – 2 c. cooked & cut up chicken. I usually use leftovers. However, you can decide how you do your meat. Or maybe not use meat at all. You can even use this over Chicken Patties!

Mix it all together. Serve immediately or keep warm in the crockpot for up to 2 hours on low. It seems that it gets too mushy if you keep it in the crockpot longer.