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Name: Riced Broccoli and Cheese with Chicken
Prep time: 5 min
Total time: 20 min
Yield: 4
Cuisine: not set
Ingredients: 1/2 Yellow Onion Diced; 2 TBS Olive OIl; 1 Bag Riced Broccoli; 1 Cup Water May need 2 cups; 1 TBS Chicken Better than Boullion May need 2; 1/4 Cup Heavy Cream; 1 knob Butter; 1/4 Cup Parmesan Cheese; 1/2 TSP Garlic Powder; 1 Cup Shredded Cheese; 1 Roast Chicken Shredded, use about half

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INGREDIENTS

1/2 Yellow Onion ; Diced
2 TBS Olive OIl
1 Bag Riced Broccoli
1 Cup Water ; May need 2 cups
1 TBS Chicken Better than Boullion ; May need 2
1/4 Cup Heavy Cream
1 knob Butter
1/4 Cup Parmesan Cheese
1/2 TSP Garlic Powder
1 Cup Shredded Cheese
1 Roast Chicken ; Shredded, use about half

Servings

INSTRUCTIONS

Heat olive oil in a saucepan

Add diced onion, saute until translucent

Add riced broccoli, toast for two minutes, stirring often

Add 1 cup of water and bouillon

Boil for 10 minutes - if you need more liquid add more water and bouillion

When broccoli is tender if there is too much liquid, drain

Add heavy cream and cook another minute or so until bubbling

Add garlic powder and parmesan cheese, turn off heat.

Add shredded cheese and let sit until melted.

Add chicken and salt and pepper to taste.

NOTES

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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 4 Servings

Calories: 885
Calories from Fat: 604 (68%)

Amt Per Serving		% DV

	Total Fat 67.1g	89 %
	Saturated Fat 29.9g	150 %
	Monounsaturated Fat 23.1g
	Polyunsanturated Fat 8.5g
Cholesterol 277.3mg		85 %
Sodium 565.4mg		19 %
Potassium 626.9mg		16 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.8g
Protein 63.9g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 885

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