Description
A delicious and quick dish made with Texas toast, chicken, and creamy Alfredo sauce.
Ingredients
Scale
- 8 slices frozen Texas toast garlic bread
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped (optional)
- Pinch of black pepper
Instructions
- Preheat your oven to 400°F (about 200°C); if yours is moody like mine, just aim for hot.
- Place the Texas toast slices on a baking sheet. I never bother to line it unless I’m feeling responsible (rarely happens).
- Bake the bread for about 5–6 minutes, just till it’s starting to get golden and, well, toasty.
- While that’s going, in a mixing bowl, toss together your cooked chicken with the Alfredo sauce. (This is where I usually sneak a bite—just, you know, for safety.)
- Take the toast out, flip all the slices over—it really does make ‘em crispier—and pile on that chicken Alfredo mixture. Don’t be stingy.
- Sprinkle mozzarella and parmesan all over the top. Sometimes I go overboard here—and that’s never been a problem.
- Back in the oven they go for another 5–7 minutes, or until it’s bubbling and everything smells so good it’s barely legal. Don’t worry if the cheese gets a bit crispy on the edges; that’s the good bit.
- Pull ‘em out, top with parsley and a hit of black pepper if you feel like being fancy.
- Let them cool for a minute so you don’t scorch your tongue (not that I always listen to my own advice).
Notes
- You can use store-brand products or pre-cooked chicken strips to save time.
- Feel free to add more cheese if you love it extra cheesy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg