• 1.5 pound shredded chicken (rotisserie)
• 1 pound broccoli, cut into florets
• 3/4 cup heavy cream
• 8 ounces cream cheese
• 1/2 cup almond milk, unsweetened
• 1 tablespoon dijon mustard
• 1/4 teaspoon pepper ground
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup cheddar cheese shredded
• 1/4 cup fresh basil chopped

Instruction:

1. Preheat oven to 390 F.
2. Heat a saucepan with water over high heat. Add the broccoli florets and boil until tender. Drain very well and set aside.
3. Take a large mixing bowl, add the shredded chicken along with the drained broccoli florets.
4. Place the same saucepan over low heat, add the heavy cream, cream cheese, mustard, garlic, almond milk, salt and pepper and whisk until smooth.
5. Pour the warm sauce into the broccoli chicken bowl, add basil and give it a good mix.
6. Pour the mixture into a casserole dish and top with shredded cheese.
7. Place the casserole dish into the oven and bake for about 20-30 minutes or until warmed through and browned.
8. Serve immediately.

Nutrition Information:

Calories: 376Kcal | Fat: 26G | Total Carb:8g | Protein: 29g | Sugar: 3g | Net Carb: 5g