• 45minutes
  • 802calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 -3 lbs shredded chicken

  2. 2 lbs broccoli

  3. 1 (8 ounce) package cream cheese , softened

  4. 1 lb monterey jack cheese (shredded)

  5. 1 (8 ounce) can of campbell's cream of broccoli soup (You can use cream of Mushroom however I have a mushroom allergy.)

  6. 4 ounces milk

Instructions Jump to Ingredients ↑

  1. Rinse and drain broccoli. Chop up the broccoli into small bite size pieces splitting the larger pieces as you get toward the top of the crown.

  2. Warm the Shredded Chicken, I use mine straight out of the Crock pot. Mix chicken and the cream cheese until blended well. Does not have to have a perfect consistency. The cream cheese will melt in the oven. Put this in an 11 x 9 baking dish. Add some salt, pepper and garlic powder to the top.

  3. Next put the entire bowl chopped broccoli on top of the chicken. Spread them out evenly. Making sure to completely cover the chicken.

  4. In a sauce pan warm the cream of broccoli and a half of can of milk. If you follow the directions on the can you will make it too runny. So just use a half of a can of milk.

  5. Cover with the top with all of the Monterey Jack cheese.

  6. Bake at 375 degrees for 25- 35 mins or until cheese is bubbly and starting to brown on the sides.

  7. ENJOY!


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