Chicken Broccoli Alfredo

I usually make this with pizza dough, but I had some Pillsbury Croissant rolls pushing their expiry date in the fridge, as well as some pie crust that needed to be used up, so I decided to adjust the recipe a bit! I usually make a big batch of the filling and freeze half, so it's a quick meal the second time!

It's always a crowd pleaser and it's so easy to make! And so easy to individualize tastes! I can see someone who loves mushrooms and peppers easily adding it to this dish!

Chicken Broccoli Alfredo

4 chicken breasts, chopped into bite size pieces

Italian salad dressing

3 potatoes, cubed

3 cups broccoli, chopped into bite size pieces

3/4 cup grated cheddar

1/4 cup real bacon pieces

1 jar alfredo sauce

Cook chicken in a big sauce pan on the stove in the italian salad dressing. Cook potatoes and broccoli in the microwave, stir this together with the cooked chicken breasts. Add the rest of the ingredients, stirring to mix. I usually add some parmesan and a few other spices: parsley, dill, thyme, salt and pepper. You could also add some red pepper flakes or cayenne to give it some kick.

Place a hefty portion on dough and roll up making sure the edges all stick together (put some water on your finger tips to do this). Cut vent holes in the top and bake for 15 min or until golden brown in 400 degree oven!

I didn't have enough croissant dough for all of my filling, so I used a leftover Pillsbury Pie Shell, rolled it into a square pan and topped with the filling, baking it for 30 min in a 400 degree oven.