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Prep Time: 5 minutes cook time: 30 minutes yield: 4 servings
This diner classic is typically made with multiple types of “cream of” soups. I find it interesting that those canned soups don’t even have cream in them! This dish is way better than what you’d get at a diner. The casserole mixture can be prepared ahead, covered, and stored in the refrigerator until ready to bake.
1 cup mayonnaise, homemade or store-bought
1 cup chicken bone broth, homemade or store-bought
1 cup shredded cheddar cheese
1 teaspoon chopped fresh chives
1 teaspoon fine sea salt, divided
1 package broccoli florets
1 tablespoon ghee or coconut oil
4 boneless, skinless chicken thighs, cut into
Preheat the oven to 350°F. Grease an 8-inch square casserole dish.
Place the mayo, broth, cheese, chives, and ½ teaspoon of the salt in a large mixing bowl and stir to combine well.
Bring about 1 inch of water to a boil in a pot. Add the broccoli, cover, and steam for 3 to 5 minutes, until crisp-tender. Drain and transfer to the mixing bowl with the mayo mixture.
Heat the ghee in a skillet over medium heat. Sprinkle the chicken strips with the remaining ½ teaspoon of salt and place in the skillet. Sauté the chicken until cooked through, about 4 minutes per side. Add the chicken to the mixing bowl with the mayo mixture. Stir until well combined.
Place the chicken mixture in the prepared casserole dish. Bake for 15 to 20 minutes, until the casserole is melted and gooey. Remove from the oven and enjoy! Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.