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.  The creamy sauce is substantial and very flavorful indeed. We loved this casserole and so healthy, too!

6 cups chopped (small pieces) 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.  Cover dish with foil. 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 (OR alternative) and melted butter.  Sprinkle in a pie dish and bake until turning golden brown.  Remove browned bits (they will crisp as they cool) and continue to bake until ready. I usually bake this breading for 20 minutes and then I check up on it, but it may need to be baked for 30 minutes. For crispier breading, bake until fairly well browned. Break up the pieces once cool and sprinkle over the baked casserole.  Serve and enjoy! 

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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