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Recipe Ingredients

  • 1 c. whipping cream
  • 2 c. shredded cheddar cheese
  • 2 Tbsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. cracked black pepper
  • 1/8 tsp. cayenne pepper
  • 1 c. Daisy® Sour Cream
  • 1 lb. fresh broccoli spears, trimmed and cooked to crisp tender
  • 4 c. shredded cooked chicken

Recipe Directions

Heat the oven to 350 degrees. In a 2 quart saucepan, heat the whipping cream just to a boil. Remove from the heat; stir in 1 c. Cheddar cheese, Dijon mustard, Worcestershire sauce, black pepper and cayenne pepper until cheese melts (1 to 2 minutes). Gradually stir in the sour cream until thoroughly mixed.

In a greased 13×8" casserole dish, place the broccoli spears and top with the shredded chicken. Pour the sauce evenly over the chicken and broccoli. Sprinkle with the remaining 1 c. Cheddar cheese on top of the sauce. Cover the dish and bake for 25 to 30 minutes or until heated through.

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