Ingredients
• 2 lbs chicken breast, cooked and shredded • 2 lbs russet potatoes, diced • 2 cups broccoli florets • 1 cup cheddar cheese, shredded • 1 cup mozzarella cheese, shredded • 1 cup heavy cream • ½ cup sour cream • 1 onion, diced • 2 cloves garlic, minced • 3 tbsp butter • 2 tbsp flour • 1 cup chicken broth • 2 tbsp fresh parsley, chopped • 1 tsp thyme • Salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Steam potatoes until tender, 15-20 minutes
- Blanch broccoli florets 3-4 minutes, drain
- In saucepan, melt butter and sauté onion and garlic
- Whisk in flour and cook 1 minute
- Gradually add chicken broth, whisking constantly
- Add heavy cream and bring to simmer
- Cook until thickened, 3-5 minutes
- Stir in sour cream and seasonings
- In 9×13 inch baking dish, layer potatoes, broccoli, and chicken
- Pour cream sauce over ingredients
- Top with both cheeses
- Bake 25-30 minutes until bubbly and golden
- Garnish with fresh parsley before serving
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 35 mins, Total Time: 1 hour, Servings: 6, Calories: 480, Net Carbs: 25g, Fats: 28g, Protein: 32g