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Chicken Alfredo Baked Potato

Light and fluffy mashed potatoes topped with tender pieces of diced chicken breast, vibrant broccoli and creamy alfredo sauce.

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School Foodservice

Prep Time

30 Mins

Cook Time

50 Mins


Serves 24


Light and fluffy mashed potatoes topped with tender pieces of diced chicken breast, vibrant broccoli and creamy alfredo sauce.



Baked Potato

  • 24 each *5.3 ounce (3.6kg) Russet Potatoes
  • ½ cup (120ml) Olive Oil/Canola Oil Blend

Chicken Alfredo

  • 1-1/2 pounds Diced, Fully Cooked Chicken Breast
  • 6 cups (546g) Broccoli, steamed
  • 3 cups (720ml) Prepared Alfredo Sauce


  • 1-1/2 cups (360ml) Shredded Part-Skim Mozzarella


  1. To make the baked potatoes, preheat an oven to 450 F (232 C), carefully pierce the potatoes with the tip of a knife and arrange them on sheet pans. Bake the potatoes for 45-55 minutes or until the internal temperature reaches 205 F (96 C). Lightly brush the potatoes with the oil and return to the oven for 5 minutes to crisp the skin. Remove the potatoes from the oven and hold warm until ready to serve.
  2. Heat the chicken breast to 165 F (74 C) and keep warm at 140 F (60 C).
  3. Prepare the broccoli by steaming the broccoli in a steamer for 5-6 minutes or until the broccoli is bright green. Hold warm until ready to serve. For best results batch cook the broccoli so it stays bright green and vibrant throughout service.
  4. To serve, place a baked potato on a serving tray and cut a small slit in the top of the potato fluff the potato by squeezing the ends and top the baked potato with a ¼ cup (2 ounce) portion of chicken, followed by ¼ cup portion of broccoli, and a 1-ounce ladle of warm prepared alfredo sauce. Lastly sprinkle 1 tablespoon or ½ ounce portion of shredded part skim mozzarella cheese on top and serve right away.
  5. This recipe can also be served with mashed potatoes if desired.

Meal Components:  1/2 cup Starchy Vegetable, 1/4 cup Dark Green Vegetable, 2 oz. MMA.


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Nutrition Facts Per Serving









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