Chicken and Broccoli Cheesy Casserole


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
Bacon Grease


Grease a 9 x 13 inch pan – I used leftover bacon grease for extra flavor, pan spray would be okay too (maybe not as tasty ;))
Add broccoli, onion, chicken broth, water, olive oil and pepper to a medium frying pan.
Cook covered for about 10 minutes. Stir occasionally.
In a medium bowl, combine chicken pieces, garlic powder, sour cream and ricotta cheese. Stir until combined.
After 10 minutes of cooking the vegetables, pour the broccoli mixture into the bowl with the chicken. Stir until combined.
Add 1/4 c of the grated mozzarella cheese to the mixture.
Transfer your mixture to the greased pan and spread evenly.
Add the remaining mozzarella cheese to the top and pop this baby in the oven!
Bake at 350 degrees for 50-60 minutes.
Once the top layer of cheese is a bit golden brown, it should be done.
If you like your broccoli on the softer side, bake until the florets are to your liking.
Serve hot and enjoy!



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