Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, broccoli, cauliflower, garlic, onion powder, thyme, salt, and pepper. Mix until cohesive.
- In a separate bowl, whisk together the softened cream cheese and chicken broth until smooth.
- Pour the cream cheese mixture over the chicken and vegetable mixture, stirring until every piece is coated.
- Grease a casserole dish with olive oil or butter, then pour in the chicken and veggie mixture.
- Top with a layer of shredded cheddar cheese.
- Bake for 25-30 minutes, until heated through and cheese is melted and bubbly.
- Allow to cool slightly before serving.
Notes
Use high-quality ingredients for best flavors. Leftover rotisserie chicken works well.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg