Chicken Stuffed Potatoes With Alfredo Sauce Recipes

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
• Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
• Prepare Alfredo sauce according to package directions; set aside.
• Combine shredded mozzarella and Parmesan cheeses.
• Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
• Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
• Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
• Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
• Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
• Cut chicken rolls into slices.
• Serve with sauce; sprinkle evenly with diced tomatoes just before serving.