Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
- 1 cup broccoli florets Fresh or frozen can be used.
- 1 cup cauliflower florets Fresh or frozen can be used.
- 1 cup cream cheese, softened For dairy-free, use dairy-free cream cheese alternative.
- 1/2 cup sour cream For dairy-free, use dairy-free sour cream alternative.
- 1 cup shredded cheddar cheese For variation, try different cheese types.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper Adjust according to preference.
- 1/4 cup chicken broth
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Add the shredded chicken, broccoli, cauliflower, and half of the cheddar cheese. Mix well.
- Pour the mixture into a greased baking dish and spread evenly.
- Pour chicken broth over the mixture.
- Top with the remaining cheddar cheese.
Baking
- Bake for 25-30 minutes, or until bubbly and golden.
- Serve hot and enjoy!
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 28gSaturated Fat: 15gSodium: 500mgFiber: 3gSugar: 2g
Notes
This casserole is best served hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Feel free to add other vegetables like spinach or bell peppers.
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