4 crowns Broccoli, chopped (18.4 oz)
14 oz. Chicken, cooked and chopped
1 Leek, sliced, rinsed, drained (4 oz)
8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)
4 links Johnsonville Polish Kielbasa, fully cooked, sliced
1 jar Cheesy Ragu Classic Alfredo
4 Tbsp Butter
3/4 c. Heavy Whipping Cream
1 Tbsp Garlic Salt
1/2 c. Parmesan, grated
7 oz. Provolone (7 deli slices)
What to Do:
Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.
In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.
In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.
Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.
Makes 8-10 servings
For 8 servings: Sodium: 1353 mg Fat: 43.82 g Total Carbs: 11.90 g Fiber: 2.2 g Net Carbs: 9.7 g Veggie Net Carbs: 4.93 g Protein: 27.44 g Calories: 555
For 10 servings: Sodium: 1083 mg Fat: 35.06g Total Carbs: 9.52 g Fiber: 1.8 g Net Carbs: 7.72 g Veggie net carbs: 3.94 g Protein: 21.95 g Calories: 444
Ratios: Carbs: 9% Fat: 71% Protein: 20% (does not change whether you choose 8 or 10 servings)