Description
A creamy, cheesy dish featuring tender chicken and fresh broccoli, enveloped in a luscious Alfredo sauce and topped with gooey cheese, perfect for chilly evenings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups fresh broccoli florets
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese (for topping)
- Salt, to taste
- Optional: crushed red pepper flakes for added heat
Instructions
- Preheat your oven to 375°F (190°C) while you prepare the ingredients.
- Boil the broccoli: In a large pot, bring salted water to a boil. Add the broccoli florets and blanch for 3-4 minutes until bright green. Drain and set aside.
- Make the Alfredo sauce: In a saucepan over medium heat, combine the heavy cream, garlic powder, onion powder, black pepper, and salt. Stir continuously as you bring it to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and creamy, then remove from heat.
- Combine chicken and broccoli: In a large mixing bowl, combine the cooked chicken and blanched broccoli. Pour the Alfredo sauce over the chicken and broccoli mixture, stirring until everything is well coated.
- Assemble in a baking dish: Pour the mixture into a greased 9×13 inch baking dish. Spread it evenly and top with shredded mozzarella cheese.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove from the oven, let it cool for a few minutes, and serve warm.
Notes
Use fresh broccoli and good-quality cheese for the best flavor. This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto