Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Italian Seasoning
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 cups Cooked Chicken, shredded or diced
  • 4 cups Broccoli Florets, blanched or steamed
  • 4 oz Cream Cheese, full-fat, softened and cut into cubes
  • 1 cup Chicken Stock (low sodium)
  • 1 cup Heavy Cream
  • 2 cups Sharp Cheddar Cheese, freshly grated, divided (1 ½ cups for filling, ½ cup for topping)
  • 1 cup Low-Moisture Mozzarella Cheese, shredded
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes until bright green and tender-crisp. Immediately drain and plunge into an ice bath to stop the cooking; drain thoroughly and set aside.
  3. Melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and sauté until softened (about 5 minutes). Add garlic and Italian seasoning; cook for 1 minute until fragrant.
  4. Add the chicken stock and heavy cream to the skillet. Bring to a gentle simmer. Reduce heat to low and whisk in the cubed cream cheese until fully melted and the sauce is smooth.
  5. Stir in 1 ½ cups of the grated Cheddar cheese until the sauce is thick and homogenous. Taste the sauce and adjust salt and pepper as needed.
  6. Gently fold the prepared chicken and blanched broccoli into the cream sauce until everything is evenly coated.
  7. Pour the mixture into the prepared casserole dish, spreading it into an even layer.
  8. Sprinkle the remaining ½ cup of Cheddar and all of the Mozzarella over the top.
  9. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the cheese topping is melted, golden brown, and slightly crispy in spots.
  10. Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.