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Reinvented Chicken Broccoli Casserole Yummy


3 tablespoons coconut oil divided 
5 cups fresh broccoli florets
1 medium white onion diced use less onion to cut carbs, if desired
Sea salt and pepper
7 oz. mushrooms sliced
3 cups cooked chicken shredded
1 cup chicken bone broth
1 cup full fat coconut milk or organic heavy cream 
3 eggs free range if possible
1/3 teaspoon nutmeg


preheat the oven to 340 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 saute 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 30 to 45 minutes until done in the middle remove from the oven and let it cool for 6 to 15 minutes before serving