Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Broccoli Chicken Casserole with Cream Cheese and Mozzarella 5 cups shredded cooked chicken breast 2 broccoli heads, cut into small florets 3 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon Italian seasoning 3/4 cup chicken stock 8 oz (230g) softened cream cheese 1 1/2 cups shredded mozzarella cheese Fresh cracked pepper, to taste Fresh chopped parsley, or garnish Preheat your oven to 400ºF (200ºC) and lightly grease a baking pan. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy! Note: The chicken broccoli casserole is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF (190ºC) for 10 – 15 minutes until heated through. To ensure broccoli is tender, you can quickly blanch the florets in boiling water, then drain before using in the recipe. If you’re non-keto and want a side-dish, you can serve the casserole with sauteed spinach, rice, bulgur or quinoa on the side.