Ingredients
Scale
- 1 pound broccoli (cut into florets)
- 1 rotisserie chicken (meat shredded)
- 8 ounces cream cheese
- 3/4 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper (ground)
- 1/4 cup fresh basil (chopped)
- 1 cup cheddar cheese (shredded)
Instructions
- Preheat your oven to 200C/390F.
- Boil broccoli florets in water until al dente (3-4 minutes), then drain and transfer to a large bowl with shredded chicken.
- In a saucepan, combine cream cheese, heavy cream, almond milk, dijon mustard, garlic powder, salt, and pepper. Heat over low while whisking until smooth.
- Pour the sauce over the chicken and broccoli mixture. Stir in chopped basil until well combined.
- Transfer to a casserole dish and top with shredded cheddar cheese.
- Bake for 20-30 minutes until heated through and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg