Thursday, May 24, 2018



I have made several broccoli and chicken casseroles, however, this one is probably my new favorite.  So good!  The Crispy Cheese Breading is ever so good and can be used on many different casseroles.

6 cups chopped fresh broccoli (1.5 L)
4 cups chopped, cooked chicken (1 L)
Creamy Sauce:
8 oz regular cream chees (250 g)
1/2 cup whipping cream (250 mL)
2 tbsp water (30 mL)
1 tsp Montreal Chicken seasoning (5 mL)
1 tsp curry powder (5 mL)
1/2 tsp turmeric (2 mL)
1/2 tsp salt (2 mL)
Crispy Cheese Breading:
11/2 cups grated Cheddar cheese (375 mL)
1/2 cup Gluten-Free Bake Mix 2, OR  (125 mL)
  simply 1/3 cup almond flour and 3 tbsp coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large bowl, combine broccoli and chicken.  Pour creamy sauce over top and combine well.  Spread in 9 x 13-inch (23 x 33 cm) baking dish.  Bake 45 minutes, or until dish is bubbling and hot throughout and the broccoli is tender.

Creamy Sauce:  In food processor, process cream cheese, whipping cream, water, Montreal Chicken seasoning, curry powder, turmeric and salt.

Crispy Cheese Breading:  In medium bowl, combine Cheddar cheese, Gluten-Free Bake Mix 2, page___ and melted butter.  Sprinkle on cookie sheet and bake until turning golden brown.  Remove browned bits (they will crisp as they cool) and continue to bake until ready.  For crispier breading, bake until fairly well browned. 

Break up the pieces once cool and sprinkle over the baked casserole.

Yield:  9 servings
1 serving
371.6 calories
29.1 g protein
25.7 g fat
1.5 g fiber
4.7 g net carbs 

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