Four-Cheese Broccoli and Chicken Casserole

  • Servings: 6
  • Prep: 15
  • Cook Time: 30

Combine cheddar, mozzarella, Asiago and garlic and herb cream cheese to make the cheesiest oven bake yet!

Ingredients

12 oz.No Yolks® Extra Broad
1 headbroccoli, cut into small florets
1 cupcheddar cheese, shredded
1/2 cupmozzarella cheese, shredded
1/2 cupAsiago cheese, shredded
7.5 oz.garlic and herb cream cheese, cubed
2 Tbspbutter
1 cupcooked chicken, shredded
2 Tbspfresh chives, finely chopped

Directions

  1. Preheat oven to 400˚F. Cook pasta according to package directions, adding broccoli in the last 5 minutes of cooking. Drain; reserving 1 cup of cooking liquid.
  2. Meanwhile, stir together Cheddar, mozzarella and Asiago; set aside.
  3. Return reserved cooking liquid to pot set over low heat. Whisk in cream cheese until smooth; add pasta, broccoli and butter, tossing to coat well. Reserve 1/2 cup cheese mixture; stir remaining cheese mixture and chicken into pasta mixture until cheese starts to melt.
  4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with reserved cheese mixture.
  5. Bake for about 20 minutes or until golden brown and heated through.
  6. Garnish with chives before serving.

Tips

If you want a bold kick with this meal, try using jalapeño cream cheese. For a lighter version, substitute the heavy cream for coconut milk. For a more savory meal, add crumbled bacon! Cover baking dish or place in an airtight container and keep in the fridge for a maximum of 3 to 4 days.