Chicken Broccoli Casserole 2

Ingredients

1 Tablespoon Extra Virgin Olive Oil

4 Cups Rotisserie Chicken, Cut Into Bite-Sized Pieces

5 Cups Chopped, Cooked Broccoli

1 Cup Sliced Almonds

4 Tablespoons Butter

1 Cup Heavy Cream

1 (8 Ounce) Package Cream Cheese, Cut Into 1-Inch Cubes

4 Ounces Grated Sharp Cheddar Cheese

1 Pinch Kosher Salt And Ground Black Pepper To Taste

1 Cup Crushed Pork Rinds

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Pour olive oil into a 9×13-inch baking dish and spread all over the bottom and sides. Place cooked chicken in a single layer in the bottom of the dish. Distribute cooked broccoli evenly over the chicken and sprinkle with almonds.

Step 3 Melt butter in a saucepan over medium heat. Add cream; cook and stir for 1 to 2 minutes. Stir in cream cheese pieces until melted and smooth, 2 to 3 minutes. Add Cheddar cheese and stir until melted, 2 to 3 minutes. Season with salt and pepper. Pour sauce over chicken, broccoli, and almonds; top with crushed pork rinds.

Step 4 Bake in the preheated oven until sauce is bubbly, 25 to 30 minutes.

Chocolate Mousse III

Ingredients

1/4 Cup Semisweet Chocolate Chips

1 Tablespoon Water

1 Egg Yolk, Lightly Beaten

1 1/2 Teaspoons Vanilla Extract

1/2 Cup Whipping Cream

1 Tablespoon Sugar

Whipped Cream

Directions

1. In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
2. In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired.