This is post eight in the series that started with the crockpot whole chicken. Just finding out about this great series? Start here to catch up.
I love chicken, broccoli, and casseroles, so I think I would love any kind of chicken broccoli baked dish. However, it has been my experience that the few times I’ve tried this combination, I’ve not loved the outcome. Today I tried this combo again and I actually found some success! Bonus points that this recipe is quite healthy and easy!
2 Tbsp of coconut oil, divided
4 cups of broccoli florets (I used a bag of frozen ones, chopped)
1 medium white onion, diced
8 oz mushrooms, sliced
2 cups chicken, cooked and chopped
1 cup chicken broth (make your own here)
1 cup coconut milk
1/2 tsp of nutmeg
Salt and pepper to taste
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Use one tablespoon of the coconut oil to grease the casserole dish.
3.) Steam the broccoli only until lightly cooked. I used frozen broccoli florets, so depending on the package, you can steam it right in the bag (just steam for less time than the bag instructions say). I also chopped up the broccoli into smaller pieces after it was lightly steamed. Set broccoli aside.
4.) In a pan, add the remaining one tablespoon of coconut oil, onions, salt, and pepper. Brown the onions. Once the onions are brown, add the mushrooms and continue to cook until mushrooms are done, stirring occasionally.
5.) Add the broccoli, mushrooms, onions, and chopped chicken to the casserole dish and mix slightly.
6.) In a medium bowl, whisk broth, coconut milk, 2 eggs, and nutmeg with a pinch of salt and pepper. Pour the mixture into the casserole dish evenly.
7.) Cook for 40 minutes. Allow to cool for about 5 minutes and then enjoy!