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 and lightly grease a baking pan.Spread shredded chicken in the greased 9×13 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 shredded 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 chicken casserole. Garnish with fresh chopped parsley and serve immediately.
Note:The broccoli chicken casserole is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF 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.
BLOODY MARY SALAD
Dressing:
2/3/ c. tomato vinaigrette dressing
1/3 c. cocktail sauce
3 Tbsp. Worcestershire sauce
1 Tbsp. horseradish
1 1/2 tsp. hot sauce
Salad:
12 oz. macaroni pasta, cooked and drained
1 1/2 c. cherry tomatoes, halved
1 c. celery, thinly sliced
1 c. cooked bacon, crumbled
1 c. green bell pepper, cut into squares
1 c. red bell pepper, cut into squares
1/2 c. red onion, sliced
1/2 c. green pimento-stuffed olives, chopped
8 oz. fresh mozzarella, cubed
In a medium bowl, whisk together dressing ingredients. In a large bowl, add salad ingredients. Pour dressing over salad, then toss together before serving.
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