Prep time: 5 minutes
Cook time: 20 to 25 minutes
½ pound (227 g) broccoli, chopped into florets
2 cups shredded cooked chicken
4 ounces (113 g) cream cheese
¹⁄₃ cup heavy cream
1½ teaspoons Dijon mustard
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh basil
1 cup shredded Cheddar cheese
Preheat the air fryer to 390ºF (199ºC). Lightly coat a casserole dish that will fit in air fryer, with olive oil and set aside.
Place the broccoli in a large glass bowl with 1 tablespoon of water and cover with a microwavable plate. Microwave on high for 2 to 3 minutes until the broccoli is bright green but not mushy. Drain if necessary and add to another large bowl along with the shredded chicken.
In the same glass bowl used to microwave the broccoli, combine the cream cheese and cream. Microwave for 30 seconds to 1 minute on high and stir until smooth. Add the mustard and garlic powder and season to taste with salt and freshly ground black pepper. Whisk until the sauce is smooth.
Pour the warm sauce over the broccoli and chicken mixture and then add the basil. Using a silicone spatula, gently fold the mixture until thoroughly combined.
Transfer the chicken mixture to the prepared casserole dish and top with the cheese. Air fry for 20 to 25 minutes until warmed through and the cheese has browned.