This casserole recipe has been revised several times and this is my favorite version. The original recipe was served at a Healthy Cooking Basic Starters Workshop along with two other casseroles and this one won the taste test. We use this casserole so often that I always try to have shredded chicken, cubed butternut squash, broccoli, chopped onion and chicken bone broth in my freezer so I can throw it together quickly. It also helps if you prep and chop carrots and celery each week to use in anything you need them for (fresh salads, soups, stir-fry…..). All of this prep is crucial in being able to put together healthy meals very quickly. This casserole smells wonderful as you sauté the veggies and as it bakes in the oven. This makes a nice family size 9 x 13 portion. Leftovers (if you have any) reheat well.
- 4 cups (or more if desired) of cooked, shredded chicken - I buy whole organic chickens at Costco and roast them, take the meat and shred it, then use the bones to make bone broth. I freeze what I am not using that day.
- 2 tbsp. avocado oil (or other healthy oil of choice)
- 3 large organic carrots, chopped
- 2 large stalks of organic celery, chopped
- 1½ cups organic broccoli, chopped - fresh or frozen
- 1 onion chopped - (I use yellow or red)
- 1½ cups butternut squash cubes (I have made it without the squash)
- ½ cup chicken bone broth
- ½ cup full-fat coconut milk -(I use Trader Joe's heavy coconut cream)
- 1 tsp. organic ground turmeric
- 2 cloves garlic, minced
- 1 tsp. Trader Joe's 21 Salute seasoning (optional)
- Sea salt and pepper to taste
- 1 - 2 tbsp. tapioca flour to thicken
- 1½ cup blanched almond flour - (I use Honeyville)
- 3 tbsp. ghee (clarified butter), melted
- ⅛ tsp. sea salt
- *Other veggies of choice can be substituted or added to personal taste preference.
- Preheat oven to 350°.
- Heat avocado oil in skillet and sauté onion, carrots, celery, and garlic until onions are translucent and carrots are just softened.
- Add squash and broccoli and cook until heated through.
- Add cooked shredded chicken and stir to combine.
- Add turmeric, 21 Salute, salt and pepper and stir thoroughly.
- Stir in bone broth and coconut cream until liquid is boiling.
- Sprinkle in tapioca flour until liquid slightly thickens and is no longer watery.
- Remove from heat and transfer mixture into 9 x 13 greased baking dish.
- Mix melted ghee, sea salt and almond flour together in small bowl until it resembles small crumbles. (I usually mix it with my hands).
- Crumble almond flour mixture evenly over entire casserole. (You can always make more if you like a thicker topping).
- Bake at 350° uncovered for 20 minutes until topping is lightly browned.
