Instructions
Ingredients
1 pound of Broccoli, cut into florets.
1 Rotisserie Chicken, meat shredded I used just the breast (approximately 700g/1.5lbs)
8 ounces of Cream Cheese
¾ cup of Heavy Cream
½ cup Unsweetened Almond Milk
1 tablespoon of Dijon Mustard
1 Pack Jammin Jays Dip Mix(I used Cheesy Garlic)
1 Â cup Cheddar Cheese, shredded
Preheat your oven to 200C/390F.
Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
In a small saucepan, add the cream cheese, cream, almond milk, garlic, salt and pepper, Jammin Jays and place over low heat. Whisk until the sauce is smooth.
Pour the warm sauce into the broccoli and chicken mixture, Â and mix well.
Pour the mixture into a casserole dish and top with the shredded cheese.
Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
Serve immediately.
