This chicken and broccoli casserole is great when the weather gets cold.
Most casserole are not low on the glycemic index, but this casserole is layered with chicken and vegetables which makes it low on the index.
By add bacon and crunchy almonds gives this casserole-like top without starchy bread crumbs or cheese.
Degree of Difficulty
1/2 head(s) broccoli, cut into thin slices
3/4 head(s) cauliflower, cut into thin slices
1/2 pound(s) mushrooms, sliced
2 chicken breast(s), boneless skinless (4-6 oz)
1 cup(s) coconut milk, full fat
1 large egg(s)
1/2 cup(s) chicken broth
1/2 cup(s) almonds, sliced
4 slice(s) bacon, cooked and crumbled
1 tablespoon(s) coconut oil, for cooking chicken
1/8 teaspoon(s) sea salt, to taste
1/8 teaspoon(s) black pepper, to taste
Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot.
Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
Preheat oven to 350 F.
Layer the broccoli, cauliflower, mushrooms, and cooked chicken in a (9x13) casserole dish, seasoning with salt and pepper between each layer.
In a bowl or large measuring cup, whisk the coconut milk with the egg and chicken broth until well combined. Pour over the casserole. Cover with foil and bake for 30 minutes.
Remove from oven, uncover and sprinkle with almonds and bacon. Bake uncovered for 5-10 more minutes until almonds are lightly toasted and casserole is bubbly. Let sit for 5-10 minutes before serving.
Preparation Time: 25 minutes
Approximate Cook Time: 50 to 55 minutes
Total Time: 75 mintures
Source: The Paleo Plan
Sodium 154 mg
Total Fat 11 g
Potassium 594 mg
Saturated 6 g
Total Carbs 7 g
Polyunsaturated 0 g
Dietary Fiber 3 g
Monounsaturated 0 g
Sugars 2 g
Trans 0 g
Protein 31 g
Cholesterol 130 mg
Vitamin A 11% Calcium 11%
Vitamin C 110% Iron 17%
Watch the video here on how to make chicken and broccoli casserole.
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