Easy Chicken Broccoli Casserole (Paleo/Low Carb/Gluten Free)

Tonight I tried out this new recipe in hopes that it would be tasty.  I did choose to substitute the Coconut Milk or Organic Heavy Cream.  It was delish and easy to make!  I got the recipe from https://www.grassfedgirl.com/chicken-broccoli-casserole/.

Ingredients:

2 tbsp coconut oil divided

4 cups fresh broccoli florets

1 medium white onion

Sea Salt and pepper

8 oz sliced mushrooms ( I left these out since Justin does not eat mushrooms but next time I am adding them)

3 cups cooked chicken, shredded (I cooked my chicken in the crock pot, shredded very easy)

1 cup chicken broth

1 cup full fat coconut milk (Organic heavy cream will also work)

2 eggs

1/2 tsp nutmeg

Cooking Directions:

Preheat over to 350.  Grease a casserole dish with half the coconut oil and set aside.  Steam the broccoli until just barely cooked and set aside.  In  a saucepan  melt the coconut oil, brown the onions and season with salt and pepper.  Add the mushrooms, saute until cooked and move the pan  from heat.  Transfer the broccoli, mushrooms, onions, and shredded chicken to the casserole dish distributing evenly.  Mix the chicken broth, coconut milk (or heavy cream), 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.  Make sure the mixture is spread evenly and all the contents are covered.  Please the casserole dish in the oven and cook for 35-40 minutes.  Remove from oven and let cool 5 minutes before serving.  Enjoy!