Servings: 6 servings 1x
Ingredients
- 4 cups of shredded chicken** (could also use diced)
- 4 oz. Organic Valley Cream Cheese, softened
- 3/4 cup Organic Valley Milk (2% or Whole) (may sub broth)
- 1½ cups Organic Valley Mild Cheddar Cheese, shredded, divided
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups broccoli florets, bite-sized pieces
- 2 cups cauliflower, cut into bite-sized pieces
- Crushed red pepper & fresh parsley for garnish
Instructions
- Preheat oven to 400ºF.
- Steam broccoli and cauliflower together using a double boiler (or however you wish) just until fork tender – do not overcook – and set aside.
- In a bowl, combine the chicken, cream cheese, milk (or broth), ½ cup of cheddar cheese, minced garlic, oregano, salt & pepper. Stir until well combined.
- Transfer to a greased baking dish (9 x 11 or 10-inch round works best). Spread chicken and cheese mixture out in the dish. Top the chicken with steamed broccoli and cauliflower and gently mix in so that some of the pieces are submerged into the chicken and cheese. Top with remaining cheddar cheese.
- Dash with a little pepper and optional pinch or two of crushed red pepper (omit for heat sensitive).
- Bake in the oven for 20 minutes.
- If you wish, top with a sprinkle of additional cheese with about 2-3 minutes of baking left.
- Garnish with optional fresh parsley. Serve hot.
Notes
**Our Instant Pot Shredded Chicken OR Perfectly Cooked Chicken Breast work great for this recipe. Otherwise you can also pick up a rotisserie chicken at your local grocery deli.
Nutrition Information
- Serving Size: 1/6th of recipe
- Calories: 315
- Fat: 18 g
- Sodium: 530 mg
- Carbohydrate: 8 g
- (Fiber: 3 g
- Sugar: 3 g)
- Protein: 33 g