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Thursday, September 11, 2014

Chicken Broccoli Casserole (GAPS, SCD, Dairy-Free, Gluten-Free, Low-Carb)

One of our favorite GAPS casseroles! It’s pretty quick and easy and my kids LOVE this one!




Chicken Broccoli Casserole



1 whole chicken, cooked (rotisserie chicken, or cooked chicken from making stock)

1 onion, chopped

24 oz. organic Broccoli (fresh or frozen)

3/4 cup Honeyville Almond Flour
1 1/2 tsp Herbamare or sea salt
1 tsp garlic powder

1 tsp onion powder
1/4 cup nutritional yeast ( I use Bragg’s Nutritional Yeast)
1/3 cup  Mayonnaise (I use homemade)
1 tsp freshly ground pepper
2 large eggs, preferably pastured
1 tbsp. pickle juice (or 2 tsp of lemon juice)
1/3 cup coconut milk ( I use  Natural Value Coconut Milk)



Preheat oven to 350 F.

Steam broccoli florets,  take the meat off the chicken and place in a large bowl.  Add the broccoli.

In a separate bowl whisk together the remaining ingredients.

Pour over the chicken and broccoli and mix until everything is well covered.

Pour into a greased baking dish and bake for 30 minutes or until the top is golden brown and it’s set.


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Birgit Kerr