Chicken and Broccoli Cheesy


1.5 pounds minced chicken (rotisserie)
1 pound broccoli, florets
3/4 cup heavy cream
8 ounces cream cheese
1/2 cup unsweetened almond milk
1 tablespoon Dijon mustard
1/4 teaspoon ground pepper
1 teaspoon garlic powder
1/ 2 teaspoons salt
1 cup shredded cheddar cheese
1/4 cup chopped fresh basil.


Preheat oven to 390 F.
Heat a pot of water over high heat. Add the broccoli florets and cook until tender. Drain well and set aside.
In a large salad bowl, combine the chopped chicken and drained broccoli florets.
Place same saucepan over low heat, add cream, cream cheese, mustard, garlic, almond milk, salt and pepper and stir until smooth.
Pour the hot sauce into the bowl with the broccoli chicken, add the basil and mix well.
Put the mixture in a pan and sprinkle with grated cheese.
Place the casserole in the oven and cook for about 20 to 30 minutes or until hot and golden brown.
Serve immediately.

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