1.5 pound shredded rotisserie chicken 1 pound broccoli, cut into florets
1 quart thick cream
8 oz. cream cheese
1/2 cup unsweetened almond milk
1 tbsp. dijon mustard
1/4 teaspoon ground pepper
1 tsp. garlic powder
1 cup shredded cheddar cheese 1/2 teaspoon salt
1/4 cup chopped fresh basil
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Instruction:
Preheat the oven to 390 degrees Fahrenheit.
Over high heat, bring a saucepan of water to a boil. Boil the broccoli florets until soft. Drain thoroughly and set aside.
In a large mixing dish, combine the shredded chicken and the drained broccoli florets.
In the same pot, mix together the heavy cream, cream cheese, mustard, garlic, almond milk, salt, and pepper until smooth.
Pour the warm sauce into the broccoli chicken bowl, add the basil, and toss well.
Fill a casserole dish halfway with the mixture and top with shredded cheese.
Place the casserole dish in the oven for 20-30 minutes, or until heated through and browned.
Serve right away.