A client and friend of mine passed this recipe on to me a number of years ago, and it has become a family favorite. It is high in fat – good for keeping your energy even, and long lasting. My daughter Amelia has perfected it, and with her ability to ‘tweak’ things it is better than ever. (Always make your ingredients organic whenever possible.)
Recipe for Chicken Broccoli with Creamy Cheese Sauce
(Serves 4)
Ingredients:
- 3 cups broccoli florets
- 3 cups cooked chicken (we like thighs and legs)
- 1 cup mushrooms, thinly sliced
- 8 oz organic cream cheese, full fat
- 1/2 cup heavy cream
- 1/2 cup chicken stock (homemade is best)
- 1-2 cloves fresh garlic, minced
- 1 tbsp butter
- 1 cup grated Parmesan cheese
Directions:
In a medium size casserole dish, layer the raw broccoli then the cooked chicken. Set aside.
Melt the butter in a sauté pan and add the sliced mushrooms. Cook until soft, and add the garlic. Cook for 2 minutes on low heat, and add the cream cheese. Melt slowly, and then add the cream and the chicken broth. Whisk together. You don’t want the sauce to be too thick, but not too runny either. Add more chicken broth if needed.
Pour the sauce over the broccoli and chicken and top with Parmesan cheese. Bake in the oven at 350° Fahrenheit for thirty minutes, or until bubbly and golden.
You are going to love this! Isn’t it nice to finally know the animal fats we have been avoiding for so many decades are actually good for us, and make everything taste so much better!
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