Ingredients:
- 4 cups cooked shredded chicken
- 3 cups fresh broccoli florets
- 1 cup chicken broth
- 3 ounces cream cheese, cubed
- 1/4 cup heavy cream
- *1 tablespoon cornstarch (OR 1 teaspoon xanthan gum) + 1 tablespoon water
- 2 cups shredded cheddar, divided
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350 degrees F.
- In a lightly greased 7×11 baking dish, spread the shredded chicken evenly across the bottom and place the broccoli on top. Add salt and pepper to taste, then set it aside.
- Heat a deep skillet over medium heat. Add the chicken broth and cubed cream cheese. Stir until the cream cheese has dissolved. Add the heavy cream and 1 cup of the cheddar. Bring the mixture to a slight simmer and allow it to cook for 4-5 minutes until it begins to thicken.
- *OPTIONAL, but recommended: If you desire a thicker sauce similar to a cream of soup consistency, combine 1 tablespoon cornstarch and 1 tablespoon cold water OR 1 teaspoon xanthan gum + 1 tablespoon cold water. Slowly pour it into the cheese sauce while stirring. The sauce will thicken almost immediately.
- Pour the cheese sauce over the chicken and broccoli. Top with the remaining shredded cheese.
- Bake for 25-30 minutes until the broccoli is tender, and the cheese has begun to brown.
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