Sharon Hughes
Staff columnist
Hello! In the Kitchen with Sharon this week I made an awesome casserole. It was not only delicious but low carb and great for leftovers the next day. It heats up well and stores in the refrigerator for a couple of days. This chicken broccoli casserole is super easy to throw together. It’s cheesy, quick and did I say low carb? You can make it the night before, cover with foil, put in the refrigerator and then take it out the next morning and pop it in the oven. Simple as that.
Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.
Remember to do something nice for someone this week. Have a great week!
Ingredients
1 pound of broccoli cut into florets
1 rotisserie chicken with shredded meat
8 ounces of cream cheese
3/4 cup of heavy cream
1/2 cup of unsweetened almond milk
1 tablespoon of dijon mustard
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of ground pepper
1/4 cup of fresh chopped basil
1 cup of shredded cheddar cheese
Directions
Preheat your oven to 200 degrees Celsius/390 degrees Fahrenheit.
Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
In a small saucepan, add the cream cheese, heavy cream, almond milk, dijon mustard, garlic powder, salt and pepper, and place over low heat. Whisk until the sauce is smooth.
Pour the warm sauce into the broccoli and chicken mixture, add the basil and mix well.
Pour the mixture into a casserole dish and top with the shredded cheese.
Bake in the oven for 20 to 30 minutes until warmed through and the cheese has browned.
Serve immediately.
