Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 4 cups (340g) fresh broccoli florets, cut into small bite-sized pieces
  • 1.5 cups (350ml) heavy cream
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 0.5 cup (50g) grated parmesan cheese
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 1 cup (115g) shredded mozzarella cheese
  • 0.25 cup (25g) grated parmesan cheese
  • 0.25 tsp (1g) red pepper flakes

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: A fully heated oven prevents the cheese from leaking oil.
  2. In a large mixing bowl, toss the 3 cups of cubed chicken and 4 cups of raw broccoli florets together.
  3. Pour in the 1.5 cups heavy cream, 2 tbsp melted butter, minced garlic, 0.5 cup parmesan, salt, and pepper.
  4. Stir the mixture until every piece of chicken and broccoli is thoroughly coated in the creamy base.
  5. Transfer the mixture into your 9x9 inch baking dish, spreading it evenly to the edges.
  6. Sprinkle 1 cup of mozzarella and 0.25 cup of parmesan in a dense, even layer across the top.
  7. Add the red pepper flakes over the cheese for a hint of warmth.
  8. Bake on the center rack for 25-30 minutes until the edges are bubbling and the cheese is mahogany gold.
  9. Let the bake rest for 5 minutes until the sauce sets and thickens.