As a child the only way I’d eat Broccoli was when it was smothered in Cheese. As an adult I love it any way, but I’m still nostalgic for Broccoli covered in Cheese!
Tonight I needed something easy to make and got a rotisserie chicken on sale, so I figured I’d combine everything with pantry items to make some delicious and easy dinner!
Chicken and Cheese Casserole
1 Rotisserie Chicken, meat pulled off and chopped
16 oz Ricotta Cheese
10.5 oz can Cheddar Cheese Sauce
10.5 oz can Cream of Mushroom Soup
1 lb Broccoli Florets, cut into bite-sized pieces
1 c Cheddar Cheese, shredded
6 slices Havarti Cheese, can sub Swiss or other White Cheese
1 tsp Salt
.5 tsp Ground Black Pepper
Preheat the oven at 350 degrees F.
Mix Ricotta, canned Cheddar Cheese, and canned Cream of Mushroom Soup in a large bowl until combined. Toss chopped chicken into the cheese mixture, once combined add the Broccoli Florets, Salt, and Pepper. Mix until everything is coated with the cheese mixture. Pour the mixture into a 9×13-inch casserole dish.
Top with the sliced cheese and cover evenly with the shredded Cheddar Cheese.
Bake casserole for 50-60 minutes. The top should be golden brown and bubbling around the edges. Let cool for 10-15 minutes before serving. Enjoy!
Katastrophe Chef 