-Onion -Olive Oil -Minced Garlic -Rao’s Alfredo Sauce -Poultry Seasoning -Ground Thyme -Spike Seasoning
-Black Pepper -Sour Cream -Cooked, Diced Chicken -Broccoli Florets -Grated Swiss Cheese -Grated Parmesan Cheese
Preheat and Prep: Preheat oven to 375F/190C and spray casserole dish with olive oil.
Cook Onion and Garlic: Dice onion, heat olive oil in a large frying pan, cook until slightly browned, then add minced garlic and cook for 1-2 more minutes.
Prepare Sauce: Add Alfredo sauce, poultry seasoning, ground thyme, Spike Seasoning, black pepper, and sour cream to the pan. Stir and simmer on low heat.
Add Chicken: Cut rotisserie chicken (or cooked chicken breasts) and add to the sauce. Simmer for about 5 minutes.
Prepare Broccoli: Cut broccoli into bite-sized pieces, place in a bowl, and microwave for 1-2 minutes.
Combine Ingredients: Gently stir the partially cooked broccoli into the chicken sauce mixture. Add 1 cup of grated Swiss cheese and mix gently.
Transfer to Casserole Dish: Pour the mixture into the casserole dish.
Top with Cheese: Sprinkle with remaining Swiss cheese and Parmesan cheese.
Bake: Bake for 25-30 minutes or until bubbling and starting to brown.
Serve: Serve hot. Leftovers can be stored in the fridge for several days or frozen, though broccoli may soften when reheated.