Cook the chicken breast in salted water and season with the herbs (boiled or steamed).
Boil the carrots until firm.
Place the shredded chicken, carrot pieces, cream cheese, mayonnaise, air (if using), and a squeeze of lemon or smoked juice in a food processor or high-powered blender.
Aim for a smooth, creamy consistency.
Salt and pepper to taste.
I’ve served it cold with toast, baguette, pita bread, or biscuits.
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I make this veggie casserole every weekend! Cauliflower and broccoli cook up so delicious!
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