Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cooked and shredded
- 1 large head Broccoli, cut into florets (about 4 cups)
- 8 oz Cream cheese, softened
- 1 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Mayonnaise (preferably avocado oil mayo)
- 1 teaspoon Garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Steam or boil the broccoli florets until tender-crisp (about 5-7 minutes). Drain well and set aside.
- Step 3: In a large bowl, combine the softened cream cheese, heavy cream, mayonnaise, garlic powder, half of the cheddar cheese, and parmesan cheese. Mix until smooth and well combined.
- Step 4: Add the shredded chicken and cooked broccoli to the cheese mixture. Stir to evenly coat.
- Step 5: Pour the mixture into the prepared baking dish and spread evenly.
- Step 6: Sprinkle the remaining cheddar cheese over the top of the casserole. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve this casserole with a side salad for a complete and satisfying meal.
- Don't overcook the broccoli; keeping it slightly crisp prevents a mushy casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American