One of my favourite non-primal go-to meals was Campbell's Chicken Broccoli Divan casserole - but these days, something like that is strictly OFF the menu (I don't even keep canned soup in the house anymore!). I wanted to make something similar, but using ingredients that were nutrient-rich and REAL.
I based the primal version of this recipe off of This post at JoyfulAbode.com. It was a great starting point, but I found that recipe difficult to follow because of the lack of measurements, plus there were a few ingredients that I did not want to include in my version, and she used what seemed like a million pots and pans.
So here it is - my Primal Broccoli-Chicken-Cheddar Casserole!
Serves 2 (Or one for dinner + leftovers for lunch tomorrow!)
1 chicken breast (cubed)
2 heads of broccoli, chopped into florets
1/4 cup red onion
approx 3 tbsp butter
approx 2 tbsp arrowroot
1/4 cup chicken stock
2 tbsp kefir
1 tbsp Greek yogurt
1/4 - 1/2 cup cheddar cheese (shredded)
honey dijon mustard
salt & pepper
1. Preheat oven to 350, and then start by cooking your main ingredients. I steamed my broccoli in one pot, and then sauteed my onions (with about 1tbsp olive oil) in a frying pan. When the onions were softened, I added my cubed chicken and cooked it through completely.
2. Drain the broccoli and add to a large bowl. Set aside. Remove the steamer, empty the water and give the pot a quick rinse/wash. Use this pot to create your sauce. Start by melting the butter. Once melted add your arrowroot (because there were no measurements on the initial recipe, I started with about 1.5 tbsp arrowroot, and then added more to thicken it up a bit more. Keep an eye on it, and adjust to suit. Add the chicken stock. Adjust the heat to low, and begin adding your kefir & yogurt slowly. Whisk constantly. Add in your cheese & continue to stir (if desired, reserve some of your cheese for topping later). Cook until the sauce is thick & creamy.
3. Add your chicken to the broccoli in the large bowl. Sprinkle with your spices (I did equal shakes of each - probably about 1.5 tsp), squeeze in your honey dijon mustard (adjust based on how much you like mustard!), and add a few shakes of salt & pepper. Add your cream sauce to the bowl & mix together well.
4. Place the mixture in an oven-safe baking dish (I used a 9-inch foil pan). Top with shredded cheese (bacon would probably also taste good here - but I was too lazy to fry some up just for this dish). Bake for about 15-20 minutes until cheese is melted & the chicken & broccoli are warmed... Serve & Enjoy!
I can definitely say that I will be making this one again!! This was pretty quick - about an hour from start to finish, AND, I was able to clean my kitchen & do my dishes while I was waiting for it to be done baking. Perfect for an after-work dinner!