Creamy Broccoli & Chicken Casserole

Ingredients:

• 5 cups broccoli florets (about 2 large heads)
• 1 TBSP ghee or butter
• 1/2 medium-sized white onion, diced
• 10 cremini mushrooms, roughly chopped
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 cups riced cauliflower
• 2 cups cooked chicken, shredded
• 1 cup full-fat coconut milk
• 2 large eggs, beaten
• 1/3 cup nutritional yeast
• Dash of salt and pepper

The Method:

1. Preheat the oven to 375°F. Grease a 9×13-inch casserole dish. Set aside.
2. Place the broccoli in a steamer basket and steam until tender when poked with a fork, 8-10 minutes.
3. In a medium skillet over medium heat, melt the ghee. Add the onions, mushrooms, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, 5-7 minutes.
4. Add the riced cauliflower and sauté for 3 minutes, or until the cauliflower just starts to soften. Remove pan from heat.
5. In a large mixing bowl, combine the chicken, coconut milk, eggs, and nutritional yeast.  Add a dash of salt and pepper, along with the cooked broccoli mixture. Stir to combine.
6. Pour the casserole mixture into the prepared baking dish, spreading it evenly. Bake 25-30 minutes, until bubbly and golden brown on top. Let casserole cool for 10-15 minutes before serving.

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source https://paleomagonline.com/creamy-broccoli-chicken-casserole/