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*Ingredients:
°3 cups cubed chicken
°16 ounce (1 pound) bag of frozen broccoli
°1 onion, diced (about 1 cup)
°2 c mozzarella cheese
°1 t garlic powder
°1 chicken broth cube (or 1 teaspoon broth broth)
°1/2 cup water (optional, I added this to help dissipate the flavor of the chicken but the water from the vegetables while they're cooking will also be enough if the dish seems too watery to you)
°1 tablespoon olive oil
°1/4 teaspoon pepper (or to taste)
°1/4 cup sour cream
°1 cup ricotta
°Bacon grease
*Directions
Greased 9" * 13" casserole pan - I use the leftover bacon grease for flavor, skillet drizzle would be fine too
Add broccoli, onion, chicken broth, water, olive oil, and pepper to a medium skillet.
Cook covered for 10 minutes. Stir occasionally.
In a medium bowl, mix chicken pieces, garlic powder, sour cream, and ricotta cheese together. Mix until blended.
After 10 minutes of cooking the vegetables, pour the broccoli mixture into the chicken pot. Stir until blended.
Add 1/4 c of shredded mozzarella cheese to the mixture. flip over.
Transfer the mixture to the greased pan and spread it evenly.
Add the rest of the mozzarella cheese to the top and put that kid in the oven!
Bake at 350 degrees for 50-60 minutes.
As soon as the top layer of cheese turns a little brown, it should soften.
If you like your broccoli on the softer side, bake until the florets to your liking.
Serving warm & Enjoy !
