Happy almost 2016 everyone! Sorry for the lack of posting in the past weeks. Holiday crazzziness…you know how that goes!
I hope ya’ll enjoyed some good food on Christmas. I certainly indulged but was able to cut some calories from everyone’s plate by serving this low carb, gluten free, and paleo chicken broccoli casserole.
I found this recipe on the lovely Grass Fed Girl’s blog (Grass Fed Girl). This chick is so inspiring. Plus she’s total paleo so I’ll be checking her page out during my January #paleochallenge.
This casserole is hearty yet guilt free. Everyone was giving me compliments on the dish all night. Proof to my theory that you can never go wrong with a casserole.
Recipe: Chicken Broccoli Casserole
2 tablespoons coconut oil, divided
4 cups fresh broccoli florets
1 medium white onion, diced (use less onion to cut carbs, if desired)
Sea salt and pepper
8 oz. mushrooms sliced
3 cups cooked chicken, shredded
1 cup chicken bone broth
1 cup full fat coconut milk (organic heavy cream will also work)
1/2 teaspoon nutmeg
Cooking Directions: Broccoli Casserole
Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside. Steam the broccoli until just barely cooked and set aside, uncovered. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, sauté until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.