Casserole with broccoli garlic and chicken

The chicken needs to be boiled, so we prepare it in advance. It is not necessary to cool it at the same time. Chicken breast (you can take fillets) put in boiling water and cook for 20-30 minutes until fully cooked. Broccoli is carefully, with a knife, disassembled into inflorescences, trying not to damage them. Garlic clove is cleaned and crushed in any convenient way (chop with a knife, grate or pass through a press). We grind the mozzarella on a grater. Cheddar is also rubbed and mixed with Mozzarella. Fresh parsley is washed and finely chopped with a knife.

Preheat the oven to 200 degrees and prepare the casserole dish. In order for the casserole not to burn, but to acquire an appetizing crust, we lubricate the form with vegetable oil. Finely chop the boiled chicken and mix it with Italian herbs (or spices to your taste) and garlic, add salt and mix the mass well so that the seasonings are distributed evenly and reveal their flavor and aromatic properties as fully as possible. Spread half of the chicken, combine the broth with cream cheese, pour the meat.

On top of the chicken, we distribute fresh broccoli inflorescences and 2/3 of the grated cheese. For lovers of spicy, at this stage, if desired, you can put red pepper flakes. Carefully spread the rest of the chicken on top, trying not to damage the fragile cabbage flowers.

Level the surface and sprinkle with the remaining cheese. We send the casserole into the oven and cook for 20 minutes until a beautiful golden cheese crust forms. If the oven supports convection mode, turn it on for the last 5-7 minutes of cooking

Serve the finished casserole hot, sprinkled with chopped parsley. Separately, you can serve the sauce at your discretion or ordinary sour cream, but the casserole is also good in its pure form. The low carbohydrate content makes it possible to recommend the dish as a light diet dinner.

Bon appetit!