Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli (about 1.5 lbs or 680g), cut into florets
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 4 tablespoons unsalted butter (56g)
  • 4 ounces cream cheese, softened (113g)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/8 teaspoon black pepper (0.625 ml)
  • 1 cup shredded cheddar cheese (113g), divided (reserve 1/2 cup for topping)
  • 1/4 cup shredded Parmesan cheese (28g) (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Toss chicken and broccoli florets with olive oil, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Sauté chicken and broccoli until chicken is cooked through (internal temperature reaches 165°F/74°C) and broccoli is slightly tender-crisp.
  3. In the same skillet, melt butter over medium heat. Add cream cheese and stir until smooth. Gradually whisk in heavy cream and chicken broth until well combined. Stir in garlic powder, onion powder, salt, and pepper.
  4. Remove from heat and stir in 1/2 cup of shredded cheddar cheese until melted and smooth.
  5. Add the cooked chicken and broccoli to the creamy cheese sauce and stir to combine. Pour mixture into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup cheddar cheese and Parmesan cheese (if using) over the casserole. Bake for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool for 5-10 minutes before serving.