This rich, creamy casserole has all of the comfort of a casserole and bowl of alfredo with none of the guilt! Almost everyone in my family enjoyed it (and the one who didn’t is our picky eater and was put off by the broccoli…but he still ate a small serving). I adapted my recipe below from this recipe: https://mymontanakitchen.com/alfredo-chicken-casserole/

Ingredients:

1 pan roasted broccoli/cauliflower

8 oz cream cheese, softened

1/2 cup heavy cream

1/2 cup parmesan cheese

1 1/2 cup shredded mozzarella

1/2 tsp salt

1/2 tsp dried basil

2-3 cups cooked, shredded chicken

1/2 cup onion, minced

3 tsp minced garlic

1. Prepare broccoli/cauli and cook/shred chicken (I like to boil my chicken with about a cup of chicken broth, salt, and pepper added to the water for 20 minutes and then shred with my stand mixer.

2. Preheat oven to 350°

3. Mix cream cheese, parmesan, 1 cup mozzarella, basil, salt, and heavy cream until combined

4. Add chicken, broccoli/cauli, garlic, and onion and mix thoroughly

5. Smooth mixture into greased 9×13 pan and sprinkle with a little parmesan and remaining 1/2 cup mozzarella

6. Bake for 35 minutes or until cheese is bubbly and beginning to brown