Creamy Broccoli & Chicken Casserole


  • 5 cups broccoli florets (about 2 large heads)
  • 1 TBSP ghee or butter
  • 1/2 medium-sized white onion, diced
  • 10 cremini mushrooms, roughly chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups riced cauliflower
  • 2 cups cooked chicken, shredded
  • 1 cup full-fat coconut milk
  • 2 large eggs, beaten
  • 1/3 cup nutritional yeast
  • Dash of salt and pepper

The Method:

  1. Preheat the oven to 375°F. Grease a 9×13-inch casserole dish. Set aside.
  2. Place the broccoli in a steamer basket and steam until tender when poked with a fork, 8-10 minutes.
  3. In a medium skillet over medium heat, melt the ghee. Add the onions, mushrooms, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, 5-7 minutes.
  4. Add the riced cauliflower and sauté for 3 minutes, or until the cauliflower just starts to soften. Remove pan from heat.
  5. In a large mixing bowl, combine the chicken, coconut milk, eggs, and nutritional yeast.  Add a dash of salt and pepper, along with the cooked broccoli mixture. Stir to combine.
  6. Pour the casserole mixture into the prepared baking dish, spreading it evenly. Bake 25-30 minutes, until bubbly and golden brown on top. Let casserole cool for 10-15 minutes before serving.

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