Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, bite-sized
  • 1 tbsp avocado oil
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup grated parmesan cheese
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C). Note: A hot oven is key for getting those crispy edges.
  2. Sear the chicken in avocado oil over medium high heat for 5 minutes until golden and slightly browned.
  3. Steam the broccoli florets for 2 minutes in the microwave with a splash of water, then drain thoroughly.
  4. Whisk together the softened cream cheese, heavy cream, garlic powder, onion powder, and Dijon mustard until silky and smooth.
  5. Combine the seared chicken and blanched broccoli in your baking dish.
  6. Pour the cream mixture over the chicken and broccoli, tossing gently to coat every piece.
  7. Sprinkle the shredded sharp cheddar and parmesan evenly across the top.
  8. Bake for 20 minutes until the cheese is bubbling and the edges are golden.
  9. Rest the casserole for 5 minutes before serving. Note: This allows the sauce to thicken as it cools slightly.