CHICKEN BROCCOLI CASSEROLE
Super recipe for a nice, filling supper with plenty of healthy broccoli. This recipe is very simple to put together even if it seems fussy at first glance. I love the Condensed Cream of Mushroom Soup (link given in the ingredient listing - click on the highlighted text) - hugely useful for making casseroles. I also have a Condensed Cream of Tomato Soup, but I don't use that one very often. I should do a recipe with that one soon come to think of it.
3 cups cooked, chopped broccoli (750 mL)
21/2 cups
cooked chicken, (625 mL)
cut up into bite-sized pieces
(use 1 tsp (5 mL)
onion salt
and omit xanthan gum) (CLICK highlighted text for recipe)
1/4 cup
grated Parmesan cheese (60 mL)
(the kind in a can)
2 tbsp mayonnaise (30 mL)
Crunchy Topping:
1/2 cup
grated cheese (125 mL)
1/3 cup
Gluten-Free Bake Mix (CLICK for recipe) OR (75 mL)
just use a mix of 4 tbsp almond flour and 1 tbsp coconut flour for grain-free
just use a mix of 4 tbsp almond flour and 1 tbsp coconut flour for grain-free
2 tbsp butter, melted (30 mL)
Preheat
oven to 350°F (180°C).
In
9 x 13-inch (2 L) baking dish, place broccoli.
In large bowl, place chicken. In
medium bowl, combine Condensed Cream of Mushroom Soup, Parmesan cheese
and mayonnaise. Toss chicken with this
creamy mixture. Place chicken mixture
over top of broccoli. Bake 25 to 30
minutes, or until hot.
Crunchy
Topping: In glass pie dish, sprinkle topping mixture
and bake alongside the casserole until toasty brown. Break up into little bits and sprinkle over
the cooked casserole.
Yield: 4 servings
1 serving
564.2
calories
40.5
g protein
40.2
g fat
0.8 g fiber
8.4
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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