I wanted to try something new, and I wanted something the would be healthy but still taste comfort-foodish. You know what I mean? Something warm, creamy, and delicious. So I looked up ideas for healthy casseroles.
When considering one of the recipes I found, I was really leery about including nutmeg in a savory dish. BUT I went with it, and the flavor of this casserole was SO good. I was even excited to eat it for leftovers the next day... and I don't usually like next day food.
Best of all, for some of you, it's both gluten free and dairy free! Not to mention is full of veggies that are specifically beneficial to improving your immunity. ;)
Ingredients:
2 TBS of coconut oil
2 large heads of broccoli, chopped
1 medium white onion, diced
Sea salt & pepper
8 oz of mushrooms
3 cups of cooked chicken, shredded (If you have time to slow cook your own, I recommend that for nutrition... but I totally got rotisserie chicken from the grocery store if you're strapped for time!)
1 cup of chicken bone broth, room temperature
*Super important for it to be cold or room temp. Mine was hot because I make it with a mix in boiling water, and I think that made the sauce runnier than it's supposed to be.
1 cup of full fat coconut milk (not the whole can)
3 eggs
1/2 teaspoon of nutmeg
Instructions:
Set your oven to 350 degrees, and prepare a casserole dish by greasing it with coconut oil.
Melt the coconut oil and saute the onions in it. Add the mushrooms, and cook them with a pinch of salt and pepper. Toss these in the casserole dish.
Steam the broccolli JUST before it's actually cooked. Until it starts turning bright green and getting a little softer. Add the brocolli to the casserole dish. If you haven't already, shred the chicken and add it to the dish.
In a mixing bowl (not a stove top dish like my picture, lol), mix together the chicken broth, coconut milk, eggs, and nutmeg. Cover the veggies and chicken with the sauce.
Bake the dish for 35-40 minutes.
I hope you love it as much as we did!