Chicken Broccoli Casserole 2
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
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
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
- 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.
- 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.