Ingredients
8
8 servings
- •3 tablespoons butter, divided
- •8 ounces shortcut bacon, chopped
- •1 yellow onion, chopped
- •1 clove garlic, minced
- •4 skinless, boneless chicken breasts, cubed
- •1 head broccoli, chopped
- •1 head cauliflower, chopped
- •1 leek, chopped
- •2 cups sliced fresh mushrooms
- •¼ cup chicken stock
- •1 tablespoon garlic and herb seasoning
- •½ cup heavy cream
- •½ cup cream cheese
- •½ cup grated Parmesan cheese
- •½ cup grated Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
- Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
- Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
- Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 364
- Carbohydrate: 13g
- Fat: 25g
- Fiber: 4g
- Protein: 25g
- Sugar: 5g
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