Whole30 Chicken Broccoli Casserole
Serves: 4
  • Cooked Chicken, Diced 2 cups (250 g)
  • Broccoli Florets, 1.5" x 1.5" pieces 4 cups (600 g)
  • Ghee/Clarified Butter 1 TBSP
  • Medium Yellow Onion, Diced 1 each
  • Garlic Cloves, Minced 3 each
  • Sliced Mushrooms 1.5 cup (100 g)
  • Tapioca Flour 2 TBSP
  • Bone Broth 1 cup (200 ml)
  • Paleo Mayo .5 cup (115 g) (Recipe HERE)
  • Dijon Mustard 1 TBSP
  • Nutritional Yeast .33 cup (15 g)
  • Black Pepper and Sea Salt to Taste
  1. Dice the cooked chicken and broccoli florets and place both in an oven safe baking dish. Set aside.
  2. Heat the ghee/clarified butter in a saucepan over medium high heat and then sauté the onions for about 3-5 minutes until translucent.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the mushrooms and cook for another 5-7 minutes until softened. Meanwhile preheat the oven to 350 F / 180 C.
  5. Add the tapioca flour and bone broth, whisking vigorously to avoid clumps. Bring to a simmer and then remove from heat.
  6. Add the paleo mayo, dijon mustard, nutritional yeast, and salt and pepper to taste - stirring to combine and then pour over the chicken and broccoli.
  7. Place in the oven and bake for about 20-25 minutes until broccoli is cooked through and golden brown on top.
  8. Remove from oven and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/10/02/stay-in-touch-with-ourselves-whole30-chicken-broccoli-casserole/