Chicken, Broccoli & Cheddar Casserole

 One of the best value items at the grocery store is the rotisserie chicken. It's a great way to get dinner on the table quickly during the week. If you're like me, then you get a meal out of it, and then are left looking at a half eaten bird for the rest of the week. This meal came together as way to use leftovers from my weekly meal prep. 

 Servings: 4

Time: 40 minutes

Cook Time: 25 minutes

Ingredients 

2 cups of shredded chicken

2 cups of broccoli, cut into small florets and blanched

2 cups of cooked rice, use leftovers

6 ounces of cream cheese

3/4 cup of milk 

1.5 cups of cheddar cheese, shredded, 3/4 for the cheese sauce and the rest for the top of the casserole

1 tsp of garlic powder

salt and pepper to taste 

Preheat the oven to 350 degrees Fahrenheit.

In a medium saucepan over medium-low heat, combine the milk and the cream cheese. Stir constantly until the cheese melts, and the mixture is smooth. Add 3/4 cup of cheddar cheese a handful at a time, stirring to combine into the sauce. Let that melt completely before adding the next handful. Stir in 1/2 a teaspoon of garlic powder and black pepper. Remove the sauce from the heat and add the rest of the ingredients (except for the cheddar cheese) to the sauce. I add it to the same pot so there is less dishes to clean. Mix the ingredients making sure that it's all covered in the sauce. Transfer the mixture a buttered 9x13 baking dish. Sprinkle the rest of the shredded cheese over the top of the casserole and top with parchment paper or foil. 

Allow the casserole to cook for 25 minutes. Allow to cool for a few minutes before digging in to eat. 

There's something so satisfying about this dish. I find myself cooking this dish again and again.