This dish is inspired by Outback's Alice Springs Chicken. I've made it a few times now, and it's definitely a family favorite!
Alice Springs Chicken Bake
2 boneless, skinless chicken breasts, cut into chunks
Pinches of Italian seasoning, thyme, and onion powder
1 can mushrooms, stems & pieces
4 oz. Canadian bacon, diced OR cooked breakfast bacon, diced
1 c. chicken broth
1 Tbsp. flour
2 Tbsp. cold water
16-oz. jar of alfredo sauce
2 c. small shells pasta
1/2 c. mozzarella cheese, grated
1/4 c. sharp cheddar cheese. grated
Preheat oven to 375F.
Spray 9x9 baking dish or covered casserole dish with non-stick spray.
Cook chicken pieces in olive oil, adding Italian seasoning, thyme, & onion powder to chicken during the last few minutes. Place in large mixing bowl.
Boil water and cook pasta as directed. Drain and add to mixing bowl.
Saute mushrooms in a little olive oil, until all water has been released. Add to mixing bowl.
In same frying pan, saute Canadian bacon a few minutes to release flavor and slightly crisp it. Add to mixing bowl. (No need to saute cooked bacon, if used instead, just add to mixing bowl.)
Put chicken broth in sauce pan and boil to reduce by 1/3. Mix flour with cold water, then slowly whisk into broth and cook 5 minutes, or until slightly thickened.
Whisk in alfredo sauce to broth mixture and heat through. Add sauce to mixing bowl and stir ingredients together.
Place mixture in baking dish. Cover with lid or foil and bake 20 minutes.
Uncover and sprinkle with cheese. Bake another 15-20 minutes, until cheese is melted and slightly browned and casserole is bubbly. Enjoy!