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Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
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3 organic chicken breasts

1 C uncooked quinoa

2 Cups bone broth

12 oz organic broccoli florets

½ C chopped onion

1 ½ C organic shredded sharp cheddar cheese

1 Tbsp lemon juice

1 Tbsp coconut oil

1 can cream of mushroom soup (we recommend Amy’s or Pacific)

4 Tbsp grass-fed butter (like Kerry Gold)

1 ½ C crushed almond crackers (we like Simply Mills)

Himalayan sea salt

Ground black pepper

All-Purpose seasoning


Preheat oven to 350. Chop chicken breast into bite-sized pieces. Melt 1 Tbsp butter and coconut oil in a large skillet. Brown and season chopped chicken approx. 5 minutes on each side. While chicken is cooking, steam broccoli for 3-5 minutes. Strain and season with salt and pepper, garlic powder, butter, and lemon juice. Cook quinoa according to instructions on the package, swapping out bone broth in place of water. Chop onion. Mix all ingredients together, reserving crushed almond crackers and 2 Tbsp melted butter for the topping. Bake for 30 minutes uncovered.

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