Chicken Broccoli Casserole

Chicken Broccoli Casserole

This casserole is very filling and will satisfy a hearty appetite for many hours. I used to love casseroles as a kid such as potatoes au gratin, mac and cheese, and tuna noodle casserole but this one is just as good without gluten and dairy. I hope you like it and will share it with your family. Leave a comment and let me know how it turns out.


  • 2 tablespoons coconut oil, divided
  • 4 cups fresh broccoli florets
  • 1 medium white onion, diced
  • 1 t. Sea salt
  • 1 t. pepper
  • 8 oz. mushrooms sliced
  • 3 cups cooked chicken, shredded
  • 1 cup chicken  broth
  • 1 cup full fat canned coconut milk
  • 2 eggs
  • 1/2 teaspoon nutmeg, optional


  1. Preheat the oven to 350 degrees.
  2. Grease a 9 x 13 pan with cooking spray or coconut oil and set aside.
  3. Steam the broccoli until just barely cooked and set aside, uncovered.
  4. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper.
  5. Add the mushrooms, saute until cooked and move the pan off the heat.
  6. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly.
  7. Mix the chicken broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish.
  8. Make sure the mixture is spread evenly and all the contents are covered.
  9. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle.
  10. Remove from the oven and let it cool for 5 to 10 minutes before serving.