Instructions

• Preheat oven to 375°F (190°C). Lightly oil a 9" x 13" casserole dish or spray it with non-stick spray.
• Dice the small onion finely.
• Heat 2 tsp. olive oil in a large frying pan over medium-high heat (pan should be large enough to hold the finished mixture).
• Add the diced onion to the pan and cook, stirring occasionally, until the onion is beginning to brown, about 4–6 minutes.
• Add 1 T minced garlic to the pan and cook, stirring, for 1–2 minutes more.
• Reduce heat to low and add one 15 oz. jar Rao's Alfredo Sauce, 1/2 tsp. poultry seasoning, 1/2 tsp. ground thyme, 1 tsp. Spike Seasoning, 1/4 tsp. black pepper, and 1/2 cup sour cream. Stir to combine and bring the mixture to a low simmer, stirring occasionally, about 2–3 minutes.
• Add 6 cups cooked, diced chicken breast to the sauce. Stir and simmer on low for about 5 minutes to heat the chicken through and meld flavors.
• Meanwhile, cut 6 cups broccoli florets into bite-sized pieces if needed. Place broccoli in a microwave-safe bowl, cover loosely, and microwave 1–2 minutes depending on how tender you like it. Drain any excess water.
• Gently stir the cooked broccoli into the chicken-and-sauce mixture until evenly distributed.
• Stir in 1 cup grated Swiss cheese until melted and evenly mixed into the casserole filling.
• Transfer the chicken–broccoli–sauce mixture to the prepared 9" x 13" casserole dish, spreading it into an even layer.
• Sprinkle the remaining 1/2 cup grated Swiss cheese evenly over the top, then sprinkle 1/2 cup grated Parmesan cheese over that.
• Bake, uncovered, for 25–30 minutes, or until the casserole is bubbling hot and the top is starting to brown.
• Remove from oven and let rest a few minutes, then serve hot.