Chicken Broccoli Bacon Cheese Casserole

Ingredients:

2 pounds chicken, cooked (rotisserie is a great option)

3 cups broccoli florets (can use frozen, thawed)

2 TBS butter

2 tsp. garlic minced

1 cup heavy whipping cream

2 cups cheddar cheese, grated and divided

1/4 cup parmesan cheese

1/3 cup bacon pieces

Directions:

Preheat oven to 350 degrees

Prep chicken: if using raw chicken- cut into bite size pieces and cook with seasoning, if using rotisserie- shred/cut into bite size pieces

Prep broccoli: If using fresh broccoli- blanch broccoli in boiling water until it is just starting to become tender, if using frozen broccoli- run under warm water to start to thaw. 

In a saucepan over medium heat, melt butter, then add minced garlic sauté for 30 seconds.

Pour the heavy whipping cream into the pan along with 1 cup of cheddar cheese and parmesan cheese. 

Once cheese is melted, add bacon pieces.

In a large mixing bowl mix broccoli, cooked chicken and cheese sauce with bacon. Pour into a 9x13 baking dish. 

Sprinkle remaining one cup of cheese on top and bake for 20 minutes

Add additional bacon pieces of garnish if desired and serve. 

Cottage Cheese Chicken Enchiladas

**Note: makes a lot – 7 or 8 enchiladas**

Ingredients:
2 boneless, skinless chicken breasts - cooked and shredded

1/2 cup sour cream
1 1/2 cups cottage cheese
1 can cream of mushroom

1 can refried beans, warmed in microwave

3 cups Monterey Jack cheese, grated

7-8 flour tortillas

1 (10 oz can) green enchilada sauce


Directions:

Fry up chicken in some water. Season with minced garlic, pepper and ranch seasoning. Shred chicken.

In a large mixing bowl stir together sour cream, cottage cheese and cream of mushroom. Add shredded chicken, warmed beans and 2 cups of shredded cheese (leave 1 cup to melt on top). Stir together gently.

Moisten each tortilla with the enchilada sauce. (Pour some sauce on a plate and wipe the tortilla on both sides.) This will help keep the enchilada moist and tasty.

In each tortilla spread filling and roll tightly, place in a lightly greased baking dish (To fit all 7 or 8 you may need to use a 9 by13 and a square or small rectangle baking dish). Top with any remaining enchilada sauce. 

Bake 350 degrees for 30 min. Add extra cheese on top and bake an additional few minutes until melted. 

**Extra yummy using uncooked tortillas and cooking before assembling.