Easy Chicken Broccoli Casserole #Paleo #Low Carb #Gluten Free

I made this casserole a few weeks ago for my dad and his friend who were coming over to do some odd jobs at my house in Nashville. They loved it and kept asking for seconds. It is very filling and will satisfy a heart appetite for many hours.

I used to love casseroles as a kid such as potatoes au gratin, mac and cheese (try my sub recipe here) and tuna noodle casserole but this one is just as good without the gluten and dairy. Hope you like it and will share it with your family.

This dish is perfect for the 21 day sugar detox too because it has no sugar or starchy ingredients. Get started on the detox here.

Ingredients:

2 tablespoons coconut oil, divided (order here)
4 cups fresh broccoli florets
1 medium white onion, diced (use 1/2 onion to cut carbs, if desired)
Sea salt (order here) and pepper
8 oz. mushrooms, sliced
3 cups cooked chicken, shredded
1 cup chicken bone broth (order here)
1 cup full fat coconut milk (order here) or 1 cup organic heavy cream
2 eggs, pastured soy free are best, (order here)
1/2 teaspoon nutmeg, optional (order here)

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, 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 35 to 40 minutes until done in the middle.
Remove from the oven and let it cool for 5 to 10 minutes before serving.