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Ingredients1 h 25 m servings 357 cals
Original recipe yields 10 servings (1 9x13-inch baking dish)
- Preheat oven to 350 degrees F (175 degrees C).
- Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
- Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
- Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.
Per Serving: 357 calories; 31.8 g fat; 6 g carbohydrates; 13.4 g protein; 69 mg cholesterol; 520 mg sodium. Full nutrition
ReviewsRead all reviews 2
I really like this because it's easy to throw together on a busy weeknight and it's tasty! I great use for leftover chicken too and perfect for my ketogenic lifestyle! I halved the recipe and us...