Simple Fare, Fairly Simple

I love broccoli and chicken. This casserole uses cream cheese as a base to make it creamy and wonderful. A little bit of fresh parm really kicks up the flavor. I made this last night and there's hardly any left. Everyone had some...and then some more...and IT Guy took it for his lunch today. I think there might be enough for me have a light lunch. If one of my kids didn't eat it for a late night snack!

Broccoli Chicken Casserole

3 cups cooked chicken, cut up

2 (8 ounces) package Cream Cheese, softened

1/2 pound fresh broccoli cut into small florets, steamed

3/4 teaspoon salt

2 cups milk

1 clove garlic, minced

1 small onion, diced

salt and pepper to taste

1 1/2 cups Parmesan 

Preheat the oven to 350 degrees. Spray the casserole dish with non-stick cooking spray.

Cut up chicken and set aside.

Steam the broccoli and place in the prepared casserole dish.

In a skillet, sauté the onion and garlic in a little olive oil until soft. Add the cream cheese, milk and salt & pepper and stir until combined and creamy. Then add 1 cup of the Parmesan cheese and stir to combine.

Pour one-half of the cream cheese mixture over the broccoli and sprinkle with the chicken. Then pour the rest of the cream cheese mixture over the chicken and top with the remaining Parmesan cheese.

Bake for 25-30 minutes. Remove and let stand 10 minutes before serving.

The goods. I used a rotisserie chicken. I love those!!

Put the broccoli in your casserole dish. I didn't have ALL 

florets so I got along with this but it was fine.

Saute the onion and garlic then add the cream cheese, milk, salt and pepper.

After it's all creamy and wonderful, add 1 cup of the parm. Stir to combine.

Then pour half of the cream cheese mixture over the broccoli.

Add the chicken on top of that then pour the rest 

of the creamed mixture on top of the chicken.

Sprinkle with remaining parm....

...then bake!