Ingredients
2 Heads of Broccoli
2 Cooked Chicken Breasts (or leftover rotisserie chicken which is what I used)
1 Tbsp Olive Oil
⅔ Cup Cheddar Cheese (shredded)
1 Tsp Garlic Powder (or two freshly minced garlic cloves)
Optional: 2 Tbsp Basil Pesto
Optional: Kale
Instructions
Total Cook and Prep Time: 30 Minutes
Makes Appx: 4 Servings
Note: If you are starting with raw chicken breast, place them at the bottom of the baking dish and cover with the rest of the ingredients, you may require 10 more minutes in your cook time to ensure the chicken is fully cooked.
Preheat your oven to 350 degrees Fahrenheit.
If starting with raw chicken, see the note above and start by placing raw chicken breasts in a lightly seasoned casserole dish.
Chop broccoli into florets and place in the casserole dish (on top of the chicken if you’re using raw chicken).
If using rotisserie chicken, have it picked into small pieces and sprinkle throughout the casserole dish.
Drizzle the whole casserole dish with olive oil, followed by garlic powder (or freshly minced garlic).
Optional: Drizzle two tbsp of basil pesto throughout the casserole dish.
Shred your cheddar cheese and top the casserole dish with it. Option: rip up some kale and lay as the top layer on the casserole dish, and top with some of the shredded cheese.
Place the casserole dish in the oven and allow to bake for 20 minutes (cooked chicken), 30-40 minutes (raw chicken, ensure it reaches an internal temperature of 165 degrees Fahrenheit). The top cheese should be browned and bubbling.
