Loved it! I added a tablespoon of sour cream and 1/4 cup parm cheese to make this even more decadent.
Made this last night and it was amazing! I added a little more cream cheese and put some low carb flaxseed wraps in my magic bullet and fried the crums in butter for the crunchy topping and it was great! My whole family loved it!
Was delicious. I melted the cheeses and remaining ingredients together and poured it over the broccoli. Then I topped with some more cheese.
Ingredients
3 cups cubed chicken
16 oz (1lb) bag of frozen broccoli
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Ingredients
3 cups cubed chicken
16 oz (1lb) bag of frozen broccoli
1 med onion diced (about 1 cup)
2 cups shredded mozzarella cheese
1 tsp garlic powder
1 cube chicken bouillon (or 1 tsp bouillon powder)
1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)
1 Tbspn olive oil
1/4 tsp pepper (or to taste)
1/4 c sour cream
1 cup ricotta
Directions :
Grease a 9 x 13 inch casserole pan – pan spray would be okay
Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan.
Cook covered for about 10 minutes. Stir occasionally.
In a medium bowl mix the chicken chunks, garlic powder, sour cream and ricotta cheese together. Mix till blended.
After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.
Add 1/4 c of the shredded mozzarella cheese to the mix. Stir.
Transfer your mix to the greased pan and spread evenly.
Add the remaining mozzarella cheese to the top and pop that baby in the oven!
Bake at 350 degrees for 50 – 60 minutes.
Once the top layer of cheese is browned a bit it should be done.
If you like your broccoli on the softer side bake until the florets are to your liking.
Serve warm and enjoy!
From: 77recipes