This Chicken Alfredo Garlic Bread Casserole is a comforting and delicious twist on traditional garlic bread, combining rich Alfredo sauce, tender chicken, and gooey cheese. It’s perfect for a hearty meal or as a crowd-pleasing appetizer.
Ingredients:
- 1 loaf store-bought garlic bread
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cups heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon fresh lemon zest
- 1½ cups chopped rotisserie chicken or leftover chicken
- 2 egg yolks
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
Instructions:
- Bake the Garlic Bread:
- Preheat the oven to 375°F (190°C).
- Place the garlic bread on a parchment-lined baking sheet and bake for 15 minutes.
- Prepare for Topping:
- Remove the bread from the oven and spread 1½ cups of shredded mozzarella cheese evenly over the bread. Set aside.
- Make the Alfredo Sauce:
- In a medium saucepan, melt the butter and olive oil over medium heat.
- Add the heavy cream, salt, black pepper, cayenne pepper, basil, and oregano. Bring to a simmer.
- In a small bowl, whisk the egg yolks with ¼ cup of the hot cream sauce to temper the yolks.
- Add the tempered egg yolks back into the saucepan and whisk to combine.
- Gently simmer the sauce until it thickens, then stir in the grated Parmesan cheese until melted.
- Stir in the fresh lemon zest.
- Assemble the Casserole:
- Spread the chopped rotisserie chicken evenly over the prepared garlic bread.
- Spoon the Alfredo sauce evenly over the chicken.
- Top with the remaining shredded mozzarella cheese.
- Bake the Casserole:
- Bake for another 15 minutes until the cheese is melted and golden.
- Serve:
- Cut into pieces and serve hot.
This dish is a wonderful blend of creamy, cheesy, and savory flavors, making it a perfect choice for a cozy dinner or as a satisfying party dish. Enjoy the rich layers of flavor and texture that make this Chicken Alfredo Garlic Bread Casserole a new favorite.