Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5g) garlic powder
  • ½ tsp (2.5g) onion powder
  • Salt and black pepper to taste
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 8 oz (225g) mushrooms, sliced
  • 4 oz (115g) cream cheese, softened
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) chicken broth (low sodium)
  • 1 cup (115g) shredded cheddar cheese
  • ½ cup (55g) shredded mozzarella cheese
  • ¼ cup (30g) grated Parmesan cheese
  • 1/4 tsp (1.25g) red pepper flakes (optional)
  • 2 tbsp (30g) grated Parmesan cheese (optional topping)
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Season shredded chicken with garlic powder, onion powder, salt, and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant. Add bell peppers and mushrooms and cook until tender, about 5-7 minutes.
  3. In the skillet with the vegetables, reduce heat to low. Add softened cream cheese, heavy cream, and chicken broth. Whisk until smooth and creamy. Stir in cheddar cheese, mozzarella cheese, Parmesan cheese, and red pepper flakes (if using). Cook until cheese is melted and sauce is heated through, stirring constantly.
  4. Add the shredded chicken to the cheese sauce and stir to combine. Pour the mixture into a baking dish.
  5. Sprinkle with remaining Parmesan cheese (if using).
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.