Garlic Alfredo Chicken Pot Pie

Ingredients:

1 lb. boneless skinless chicken breast

Salt and pepper

Garlic powder, Italian seasoning blend

1 jar (16 oz.) Alfredo sauce (or 2 cups of my recipe)

1/2 cup milk

2 cloves garlic, minced

1/4 cup parmesan cheese, grated

1 bag (1 lb. 3 oz.) frozen broccoli and carrots in garlic sauce

1 cup frozen sweet corn

1/2 cup frozen sweet peas

1 can refrigerated breadsticks

Parmesan cheese, grated

Directions:

Preheat oven to 375°.  In a large skillet, heat a small amount of olive oil.  Season chicken with salt, pepper, garlic powder, and Italian seasoning blend, and then cook in skillet over medium high heat until cooked all the way through.  Remove chicken from skillet and let cool; once cool cut into cubes.  Meanwhile, mix together Alfredo sauce, milk, garlic, and parmesan cheese; add all frozen vegetables and cubed chicken.  Place in the oven and cook for 30 minutes.  Meanwhile, open breadsticks; take each breadstick and twist according to directions, then roll to form into a spiral.  Place breadsticks onto a nonstick baking sheet and top each with a small amount of parmesan cheese.  Once the casserole has been in the oven for 30 minutes, place breadsticks in the oven and cook for 6 minutes; after this step, remove both the casserole and breadsticks from the oven.  Top the casserole with the spirals and continue cooking for another 10 minutes.  Serve warm and top with additional parmesan cheese if desired!