Casseroles became popular in the 1950’s, and although I wasn’t around then, they are still a very versatile and popular one dish meal worthy of the table today. I have created a healthy version of one of my favorites!

Chicken and Broccoli Casserole {Gluten Free – Paleo}

A good casserole should be moist, tasty and have all the components for a one dish meal.  I have been making this casserole recently on a weekly basis. My kids love it! It is really, really good leftover, and great as a packed work lunch.

I used dried tarragon in the filling, which is so good with chicken! A good quality mayonnaise and eggs bind the filling together with the chicken and broccoli. I made coconut flour crepes to layer between the creamy chicken filling. I have made the casserole and baked it right away, and I have also assembled it and refrigerated it for up to a day before baking.

If you like the idea of batch cooking, their are options for cooking the chicken! I like to cook two whole chickens and use one for dinner one night, and shred or chop the other one to use in this casserole. If you use all chicken breasts, the same theory saves time! When you roast the breasts, I highly recommend bone-in, skin on for the moistest chicken breast!

Let’s make a piping hot casserole!

Chicken and Broccoli Casserole {Gluten Free – Paleo}

Ingredients:

4 Cups of Cooked, Diced Chicken

3 Cups of Steamed Broccoli (chopped)

1 1/4 Cups of Good Mayo (I use Primal Kitchen Mayo, it is so good and healthy – here)

3/4 Cup of Full Fat Coconut Milk (my favorite additive-free brand)

2 Eggs

1 Teaspoon of Dried Tarragon

1/2 Teaspoon of Sea Salt or Himalayan Pink

1/2 Teaspoon of Onion Powder

For the filling, whisk together the Mayonnaise, Coconut Milk, Eggs, Tarragon, Salt and Onion Powder. Add in the cooled chopped chicken and chopped broccoli. Place in the refrigerator while you make the crepes.

Crepes

1 Cup of Full Fat Coconut Milk

8 Eggs

1/4 Cup of Coconut Flour

2 Tablespoons of Lemon Juice (I like fresh squeezed)

2 Tablespoons of Olive Oil

1 Teaspoon of Sea Salt

Topping

1/2 Cup of Chopped Red Onion

1/2 Cup of Sliced Green Onion

Directions: Preheat a large non-stick electric griddle to 350º degrees. (A stove top non-stick pan will work too, just make sure your heat is set at medium). Whisk together the crepe ingredients. Whisk until there are no lumps! This is a good time to develop those arm muscles! Let the batter sit for 5 minutes to thicken slightly. Using a 1/4 cup measuring scoop, ladle the batter onto your preheated griddle, and cook until very lightly brown, flip and repeat, just like a pancake. You should have about eight crepes. Cool them on a wire rack. Then, cut them into 1 inch strips.

Preheat your oven to 350º degrees. Grease a 14″ x 10″ casserole with olive oil (size is approximate). Line the bottom of the casserole with 1/2 of the crepe strips. You will not have the bottom perfectly covered, and it is okay. Add the chicken and broccoli filling. Spread the filling evenly. Top with the remaining crepe strips. With a pastry brush, lightly brush on additional olive oil, just onto the strips. Sprinkle with diced red onion and sliced scallions.

Bake for 30 minutes in your preheated oven. Remove the casserole from the oven and cool ten minutes before digging in. Enjoy!

*This casserole can be easily modified to Low FodMap by omitting the red onion and onion powder. Just add more scallions. It is delicious that way as well.

Healthy Chicken and Broccoli Casserole

Chicken and Broccoli Casserole {Gluten Free – Paleo}

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Eat Your Nutrients!