Chicken Broccoli Casserole

 

Ingredients:

• 1 to 1.5 pounds cooked chicken breasts, chopped or shredded (rotisserie chicken works well too)
• 2 tablespoons olive oil
• 8 ounces sliced baby portobello mushrooms
• 4 cups small broccoli florets
• 3 cloves garlic, minced
• Salt and freshly ground pepper, to taste
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 cup + 1 tablespoon low sodium chicken broth
• 2 teaspoons cornstarch
• ½ cup heavy whipping cream
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 8 ounces shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese
• Red pepper flakes, for garnish (optional)
• Grated Parmesan cheese, for garnish (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray; set aside.

2. In a large 12-inch skillet, heat olive oil over medium-high heat. Add sliced mushrooms and cook for 2 minutes.

3. Stir in broccoli florets and minced garlic. Season with salt, pepper, dried basil, and dried oregano. Continue to cook for 3 more minutes, or until the vegetables just begin to soften.

4. Arrange the chopped or shredded cooked chicken in an even layer in the prepared baking dish. Spoon the mushroom and broccoli mixture over the chicken. Set aside.

5. Return the skillet to medium-high heat. In a small bowl, combine 1 tablespoon of chicken broth with cornstarch, whisking until smooth. Add the remaining 1 cup of chicken broth to the skillet. Whisk in the cornstarch mixture, heavy whipping cream, dried thyme, salt, pepper, half of the shredded mozzarella cheese, and grated Parmesan cheese.

6. Remove the skillet from heat and pour the creamy sauce evenly over the chicken and vegetable mixture in the baking dish. Use a spoon to gently stir and mix until everything is thoroughly combined. Sprinkle the top with the remaining shredded mozzarella cheese.

7. Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 9 to 10 minutes, or until the cheese is melted and lightly golden brown on top.

8. Remove from the oven and let the dish stand for 5 minutes. Garnish with red pepper flakes, grated Parmesan cheese, and chopped parsley, if desired. Serve warm.

This creamy chicken and broccoli bake is a comforting and flavorful dish perfect for a satisfying dinner.