This chicken casserole with broccoli and cauliflower is the ultimate comfort meal for the cold months. It is so delicious, creamy and healthy. I used an almond cooking cream I found at the bio store in Athens but if you can’t find that, use coconut cream or milk. This can also be a great dish made with left over turkey after thanksgiving. Enjoy!
Chicken Broccoli Casserole
Serves 6
INGREDIENTS
- 1 head broccoli, cut into florets
- 1 small cauliflower, cut into florets
- 2 cups boiled, shredded chicken
- 1 and 1/2 cups dairy free cream
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- 1 cup shredded vegan or regular cheese
- Sea salt and pepper to taste
DIRECTIONS
- STEP 1. Preheat oven to 350 F or 180 C.
- STEP 2. Steam the broccoli and cauliflower until soft. Place into a casserole dish and mix with the chicken.
- STEP 3. Heat the cream in a small sauce pan and add the spices inside so they can combine well. Pour the cream over the casserole.
- STEP 4. Add half of the cheese in the casserole and mix well. Top the casserole with the remaining of the cheese. Add more if you like extra cheese.
- STEP 5. Bake for 25 minutes. Broil for 2-3 minutes at the end to get a nice golden color.
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