INGREDIENTS
- 2 cooked skinless chicken breast, preferably organic, shredded or cubed
- 3 cups broccoli florets
- 3 tablespoons grass-fed butter, ghee or avocado oil
- 1 yellow onion, diced
- 5 fresh garlic cloves, minced
- 2 carrots, peeled and diced
- 1 cup Nancy's Organic Whole Milk Yogurt
- 1/2 cup Nancy's Organic Cultured Sour Cream {my favorite sour cream!}
- 2 cups cheddar cheese, preferably organic, shredded
- 1 tablespoon dried onion flakes
- 1 tablespoon dried dill
- 1 teaspoon Celtic sea salt (<-- this is my favorite sea salt)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Juice and zest of 1/2 lemon
- 1/2 to 1 cup cooked white rice
INSTRUCTIONS
- Grease a 9x13 casserole dish with healthy fat of choice and set aside.
- In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.
- While the broccoli is steaming, add healthy fat of choice to a saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.
- In a large mixing bowl, add cooked chicken, steamed broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, onion flakes, dill, sea salt, thyme, garlic powder, lemon juice, lemon zest, and optional cooked rice. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.
This article and recipe adapted from this site
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