Mexican Cheesy Broccoli Chicken

This recipe came together when my original plan fell apart.

I had planned making chicken alfredo with broccoli by simply dumping a jar or two of bottled Alfredo sauce into the skillet, along with the chicken and broccoli. But when I looked at the label on the jar, I found cornstarch, along with quite a few other ingredients I really did not want my family to eat. So it was time to punt.

I try to keep cream cheese, a variety of block cheeses and salsa in stock (among other things) and so I pulled all of those out (a la Rachel Ray) and tossed them on my itty bitty counter to see what I could come up with.
chicken juice
I sauteed onions and chicken in olive oil. Meantime, broccoli was steaming on the back burner while I sucked up the juice from cooking the chicken.
chopped broccoli and chicken

Once it and the chicken was done, I chopped the broccoli up and tossed it in with the chicken.

Next was to grate some Mozzarella and add it to the chicken, along with cream cheese, coconut cream and salsa and let it all melt into a nice, creamy sauce.
grating mozzarella cheese

The Ingredients

  • 1 T olive oil
  • 1 onion, chopped
  • 2 pounds chicken tenderloin, chopped
  • 1 1/2 heads of broccoli, gently steamed and chopped
  • 8 oz. cream cheese, chunked
  • 8 oz Mozzarella cheese, shredded
  • 4 oz Colby cheese, shredded
  • 1 cup canned coconut cream (or heavy cream)
  • 1 cup salsa
  • Optional: 1 can drained black beans
  • Himalayan salt
  • pepper

The Method

  1. Preheat oven to 350 degrees.
  2. Heat up the olive oil in a large skillet over medium high heat.
  3. Saute onions until soft.
  4. Add chicken chunks and saute until cooked through and brown on the outside.
  5. Add broccoli and mix well.
  6. Add black beans if desired.
  7. Turn the heat down to medium.
  8. Add the cream cheese, Mozzarella cheese, coconut milk and salsa.
  9. Stir and heat until the cheese is melted and ingredients are thoroughly mixed.
  10. Pour chicken broccoli mixture into a 9 1/2 x 14 pan.
  11. Sprinkle Colby cheese over the top.
  12. Salt and pepper to taste.
  13. Bake at 350 degrees for 20 – 30 minutes or until golden brown on top and bubbling at the edges.
  14. Let sit 5 minutes before serving.

As I was pouring this mixture into the baking pan, I realized that black beans would go really well in this, as would a little bit of red pepper chunks and perhaps some fresh cilantro.

Go ahead and play around with whatever ingredients you have on hand. You really can’t go wrong with this type of casserole dish.

Serve with a nice, crispy green salad and sour cream on the side.


One Comment:

  1. This looks so good that I’m going to make it tonight. Just a couple questions…I recently started the Wheat Belly diet that Dr William Davis wrote. He advises to stay away from shredded packaged shredded cheeses, as they may have gluten sprayed on them to prevent sticking. Also, do you use packaged, processed cream cheese? I’m thinking this is the only kind out there so I just wanted your thoughts.


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