I’ve done a variation of this as a soup. This is more as an entree. This makes a big batch that I can refrigerate and serve over several days. This isn’t a simple “set and forget” recipe like many of mine but I think the result is worth it.
- 4 lbs chicken breast meat
- 1 quart heavy cream.
- 2 cups grated cheddar change
- 1/4 cup minced garlic
- 1 tbsp thyme
- 1 tbsp basil
- 2 tsp pepper
- 1 tsp salt or to taste
- 2 lb broccoli, coarsely chopped
Cut the breast meat into 1 inch cubes.
Pour the cream into a large pot (it’s going to have to contain all the ingredients with room for “slosh” without spilling) and bring to a low boil. Add the cheese and stir to melt the cheese. Reduce the heat to very low.
Heat a large skillet over medium heat and grease. Add the garlic, thyme, basil, pepper, and salt. Stir over medium heat for 1-2 minutes. Transfer garlic and seasonings into the pot with the cream and cheese mixture.
Grease the pan again and add some of the chicken cubes. Make sure you don’t overcrowd the pan. You want to brown the chicken, not boil it in the released liquid. Stir fry the chicken until browned on all sides and add it to the pot with the cream et al. Continue with some more of the chicken. Repeat until all the chicken has been browned and added to the pot with the cream and other ingredients. Take the skillet off the heat. You’re done with that.
Increase the heat under the cream and chicken until it just starts to boil. Lower the heat again and simmer for about 10 minutes to insure the chicken is cooked through.
Stir the broccoli into the pot. Bring it to a low simmer again and cook an additional 2-3 minutes, just enough to heat the broccoli through.