As you may remember, I have been looking for new recipes to add to our repertoire to help us not eat the “same ole, same ole”. I’ve been trying to find easy and healthy recipes as well, to help with the post-baby “I don’t want to cook tonight” feelings I know will set in after Huff the Babe is born. I found this recipe on Pinterest and figured I might as well try it out! Enter, cheesy chicken broccoli casserole.
Here’s what you need:
~3 cups cubed chicken (not pictures)
~16 oz bag of frozen broccoli
~1 med onion diced (or about 1 cup frozen; that’s what I used!)
~2 cups shredded mozzarella cheese
~1 tsp garlic powder
~1 cube chicken bouillon (or 1 tsp bouillon powder)
~1/2 cup water (this was optional; I didn’t add it in)
~1 Tbsp olive oil
~1/4 tsp pepper
~1/4 c sour cream
~1 cup ricotta cheese
First, grease your casserole pan and preheat the oven to 350. In a medium to large frying pan, add broccoli, onion, chicken bouillon, water, olive oil and pepper and cook for about 10 minutes, stirring occasionally.
In a medium/large bowl, combine the chicken, garlic powder, sour cream and ricotta cheese. Mix until well blended.
When the 10 minutes are up for the veggies on the stovetop, pour them into the bowl with the chicken and cheeses. Mix well.
Pour the mixture into your casserole pan and add the rest of the mozzarella cheese.
Then, bake for 50-60 minutes!
I liked this recipe okay; Huff the Hubs LOVED it. He said he wants me to make it again. I don’t know… I wasn’t as convinced. I can’t really put my finger on it, but it just wasn’t my fave. It was fairly easy to make, though and full of green veggies and lean proteins! I’m wondering if it could be considered “low carb” since there’s no rice or anything in it. I mean, its basically just chicken, cheeses, and broccoli!
Have you ever made this before? What did you think? Share in the comments below!