Creamy Chicken and Broccoli Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1½ lbs broccoli florets (4 small crowns)

2 tbs olive oil

24 oz baby bella mushrooms

1 ¾ lbs boneless skinless chicken thighs

salt, garlic powder + onion powder (to taste)

1 cup cottage cheese

3 eggs

3 tbs olive oil

5 oz Boursin Cheese (or cream cheese)

salt + pepper, (to taste)

1½ cups mozzarella

Directions

Preheat oven to 375℉. In a large pot, par boil your broccoli florets for 2 minutes, drain and set aside. In a large skillet over medium high heat, add in the oil and sauté the mushrooms for 4-5 minutes and set aside.

Rinse and pat dry the chicken thighs and cut into bite sized pieces; season with salt, garlic powder and onion powder and mix together. Cook the chicken for 8 minutes or until golden brown on both sides.

Sauce:

In a mini food processor pulse together cottage cheese, eggs, 3 tbs olive oil, Boursin cheese, salt and pepper and blend until smooth.

Assembly:

In a 9x13 inch baking dish first add in the broccoli, then the mushrooms and chicken and spread out evenly. Next EVENLY pour the sauce on top of the chicken and then sprinkle the mozzarella cheese on top. Bake for 30 minutes or until golden brown on top.

Nutrition

• Calories: 530 kcal
• Total Fat: 33 g
• Saturated Fat: 14 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.03 g
• Cholesterol: 260 mg
• Sodium: 626 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 46 g