This is an absolute favorite of mine. It is SO rich and creamy and absolutely free from grains but you don’t miss it a bit! It is best if made with my bone broth recipe I posted last month but really any store bought or homemade broth will work. My husband is always so pouty about a lot of my “go-to” recipes… “we are having that again?” Even though everything I make is fabulous I dare-say ;)! But when he hears I’m making this he always lights up and that makes me happy. I found a variation of this recipe years ago in a fancy salon waiting to have my hair colored but the recipe has changed so many times since than I think the only ingredients that remain are the chicken and the broccoli! Ok, onto the recipe!

Chicken and Broccoli Casserole with Bone Broth

• whole roasted chicken (cooked and deboned) or two chicken breasts
• 4 T butter
• 2 cups Bone broth (or any store bought or homemade broth
• 1/4 cup coconut flour or 1/2 cup almond flour
• 3 cups shredded paremesan
• juice of one lemon
• 1 cup greek yogurt or sour cream
• broccoli
• pinch nutmeg and salt and pepper

I typically use a whole roasted chicken and after cooking and deboning I use just one or sometimes two breasts for this, reserving the rest of the meat for a separate dinner or my dog, ha! Or you can just buy and prepare two chicken breast and dice or shred than set aside. Next you will get out your skillet, preferably cast iron and melt your butter. Mix in coconut flour or almond flour (sometimes I use a mix of both). It should get kind of foamy at this point and start thickening up. Now you will add in the bone broth and cook until it starts to bubble a bit, over medium heat. Juice your lemon, making sure to keep the seeds out and stir in to the sauce followed by the sour cream or full fat greek yogurt. Now you will add in two cups of shredded parmesan and stir well until melted. For the broccoli, I usually roast my broccoli ahead of time, if you don’t roast before baking, it will not cook up very well. I dice it up (including the stalks) and drizzle some olive oil and sea salt throughout than bake at 400 for 20-25 minutes. When this is done mix in with the rest and add the chicken. Add in a pinch of nutmeg, salt and pepper and continue cooking and stirring until it is all incorporated well. Transfer to a casserole dish and top with remaining parmesan cheese and bake for 20 minutes at 350. Hope you love this as much as I do!