Ingredients
Method
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Steam or blanch the broccoli in lightly salted water until bright green and just tender, then drain very well.
- In a large bowl, combine the cooked chicken, drained broccoli, chopped turkey halal smoked turkey strips, minced garlic, 0.5 cup mozzarella, 0.5 cup cheddar, and the ranch dressing.
- Fold the mixture together until the chicken and broccoli are evenly coated and the cheese and turkey halal smoked turkey strips are well distributed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 0.5 cup cheddar and 0.5 cup mozzarella evenly over the top.
- Bake for 25 to 30 minutes, until the casserole is hot, bubbling around the edges, and the cheese on top is melted and lightly browned.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before serving.
Notes
- Make sure the broccoli is very well drained and relatively dry so the casserole stays thick and creamy.
- You can assemble the casserole up to 24 hours ahead, cover, refrigerate, then bake, adding 5 to 10 minutes if it is cold.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat well in the microwave or a 325°F oven.
- You can assemble the casserole up to 24 hours ahead, cover, refrigerate, then bake, adding 5 to 10 minutes if it is cold.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat well in the microwave or a 325°F oven.