Serves 4-6:
2 Tbsp. olive oil, divided
3 cups fresh broccoli florets
2 cups red potatoes, chopped into small cubes
1 medium onion, diced
½ cup mushrooms, sliced
3 cups cooked chicken, shredded
1 cup chicken broth
1 cup coconut milk
2 eggs
1/2 tsp. nutmeg
Directions:
1. Preheat oven to 350 degrees F. Grease a casserole dish with 1 Tbsp. olive oil and set aside.
2. Steam broccoli and potatoes 4-5 minutes until just tender and set aside, uncovered.
3. Heat remaining olive oil in a sauce pan; add onions to sauté 2-3 minutes, then add mushrooms until cooked.
4. Transfer broccoli, mushrooms, onion and shredded chicken into a casserole dish and spread evenly.
5. Mix broth, coconut milk, eggs, nutmeg and a generous pinch of salt and pepper in a bowl; whisk and pour over the casserole contents. Be sure mixture is spread evenly.
6. Bake for 30-40 minutes or until casserole is set in the middle. Remove from the oven and let cool 5-10 minutes before serving
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