3 mugs cubed chicken
16 oz (1lb) bag of frozen broccoli
1 med onion diced (around 1 glass)
2 mugs destroyed mozzarella cheddar
1 tsp garlic powder
1 cube chicken bouillon
1/2 glass water (discretionary, I added this to scatter the chicken seasoning yet the water from the veggies as they cook additionally would suffice if the dish appears to be excessively watery, making it impossible to you)
1 Tbspn olive oil
1/4 tsp pepper (or to taste)
1/4 c acrid cream
1 glass ricotta
Oil a 9 x 13 inch meal dish – I utilized left over bacon oil for included flavor, container splash would be alright as well (quite possibly not as top notch ;))
Include broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium griddle.
Cook secured for around 10 minutes. Blend sporadically.
In a medium bowl blend the chicken lumps, garlic powder, harsh cream and ricotta cheddar together. Blend till mixed.
Following 10 minutes of cooking the veggies, empty the broccoli blend into the bowl with the chicken. Mix until mixed.
Include 1/4 c of the destroyed mozzarella cheddar to the blend. Mix.
Exchange your blend to the lubed dish and spread uniformly.
Add the rest of the mozzarella cheddar to the top and pop that child in the stove!
Heat at 350 degrees for 50 – a hour.
Once the top layer of cheddar is carmelized a bit it ought to be finished.
On the off chance that you like your broccoli on the milder side heat until the florets are to your preferring. Nutritional Estimates Per Serving (1/6th of recipe): 362 calories, 14 g fat, 24 g carbs, 4 g fiber, 37 g protein, [WW] 9PointsPlus, 7 SmartPoints.
Serve warm and appreciate!
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