Description
A hearty, comforting bake featuring creamy Alfredo sauce, shredded chicken, and vibrant broccoli, perfect for chilly fall nights.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the olive oil in a large skillet over medium heat, then add minced garlic and sauté for about 1 minute.
- Add broccoli florets, season with salt and pepper, and optional herbs; sauté for about 5 minutes until just tender.
- Remove from heat.
- Combine heavy cream and Parmesan cheese in a medium saucepan; stir until melted and smooth.
- In a large mixing bowl, combine shredded chicken, sautéed broccoli, and half of the mozzarella cheese.
- Pour the creamy sauce over the chicken and broccoli mixture, mixing well.
- Transfer the mixture into a greased 9×13 inch baking dish and sprinkle remaining mozzarella cheese on top.
- Bake for about 25-30 minutes until the cheese is golden brown and bubbly.
- Garnish with fresh parsley and serve while warm.
Notes
For best results, ensure chicken is cooked and shredded ahead of time. This dish is great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto