I don’t know if it’s this quarantine life or what, but I have been craving all the comfort foods lately! So I created this chicken broccoli “cheese” casserole and can’t get enough. Casseroles and cheese sauce automatically say comfort food to me. And I have always loved anything broccoli and cheese! So all of this had me thinking about those yummy combos and casseroles I used to enjoy, before transitioning to Paleo and Paleo Autoimmune Protocol (AIP).
I love how simple this recipe is to make because I use all of the shortcuts! So don’t let the ingredient list intimidate you! Making yummy meals doesn’t have to mean hours in the kitchen. This one uses canned chicken and frozen and pre-cut veggies. The only thing you have to chop is the onion!
So that’s how this simple, yet delicious recipe came about! It’s super creamy and hits all the right spots. I highly recommend not skipping the step to roast your vegetables. It adds to the flavor and texture. That is the only shortcut I couldn’t leave out.
This chicken broccoli “cheese” casserole is perfect for leftovers or meal prep, too. I am even putting this recipe on our list of “back-up” meals in case we end up needing to not leave the house, even to get groceries, or have some other emergency. It’s pretty pantry friendly. The only fresh veggie you really have to have on hand is an onion, and those keep for a long time. Butternut squash keeps for a long time too, or you can usually find some in the freezer section at the grocery store.
Serves: 6 people
Ingredients
- About 30 ounces of frozen broccoli florets (enough to cover an entire baking sheet)
- 1 12 ounces package of frozen riced cauliflower, microwaved per instructions
- 1 ½ tsp salt, divided
- About 3 tbsp avocado oil or olive oil, divided
- 1 yellow onion, diced
- ½ tsp dried minced onion, soaked in about 1 tbsp of water for a few minutes
- 15 ounces (about 3 ¼ cups ) of cubed butternut squash. I buy mine pre-cut at the store or use frozen.
- 1 can of coconut milk (about 13.5 ounces)
- ¼ cup of chicken bone broth
- 1 tsp apple cider vinegar
- 4 tbsp of nutritional yeast
- ¼ tsp turmeric
- 1 tbsp arrowroot powder
- 2 10 ounce cans of chicken, drained
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- Spread the broccoli evenly on the baking sheet. It will be full and crowded but should be one layer. Drizzle with about 1 tbsp avocado oil and ½ tsp of sea salt. Bake for 30 minutes or until just beginning to brown.
- If you haven’t already, microwave your riced cauliflower and prep your garlic.
- While the broccoli is cooking, heat the remaining 2 tbsps of avocado oil over medium-high heat in a large skillet or pan with sides. Add the onion and cook for about 5 minutes, or until it begins to become translucent.
- Add the garlic and stir about 15-30 seconds.
- Then immediately add the coconut milk and bone broth so the garlic doesn’t burn.
- Add the butternut squash, apple cider vinegar, 1tsp salt, turmeric, and nutritional yeast. Bring to a simmer and cook for about 10 minutes, or until the squash is fork-tender.
- Meanwhile, add the riced cauliflower, broccoli, and chicken to a large casserole dish (I use a 9×13) and stir to combine.
- Stir the arrowroot powder into the sauce and turn off the heat.
- Very carefully (it will be hot), pour the contents into a blender, and blend into a smooth sauce.
- Finally, add the “cheese” sauce to the casserole and stir to combine.
Did you make this recipe? How did you serve it? Tag @simplywholesomeroots on Instagram and hashtag it #simplywholesomeroots . If you enjoyed this recipe, try my balsamic chicken and drip beef.
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