Ingredients
Scale
- 2 lbs Broccoli florets
- 2 cups Cooked chicken, shredded
- 8 oz Cream cheese, softened
- 1 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Steam or boil broccoli florets until tender-crisp, about 5-7 minutes. Drain well.
- Step 2: In a large bowl, combine the softened cream cheese, heavy cream, minced garlic, salt, and pepper. Mix until smooth and creamy.
- Step 3: Add the cooked shredded chicken and cooked broccoli florets to the cream cheese mixture. Gently fold everything together until well combined.
- Step 4: Pour the mixture into a greased 9×13 inch baking dish.
- Step 5: Sprinkle the shredded cheddar cheese and grated parmesan cheese evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Let cool slightly before serving.
Notes
- For best results, 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 until warmed through.
- Serve this comforting casserole with a side salad to add a refreshing crunch.
- For extra flavor, lightly brown the minced garlic in a pan with a little butter before adding it to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American