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Organic Chicken Broccoli Casserole

Author: Jan via Kelly the Kitchen Kop


  • 1 bunch of organic broccoli cut into bite sized pieces
  • Optional: About 1/2 pound carrots chopped small (so they'll cook evenly with the other stuff)
  • Either bone-in chicken breasts boneless breasts, or pieces of chicken, uncooked
  • 2 cans organic cream of chicken soup or 1 can cream of chicken and one can cream of mushroom – be sure to use organic for this part of the recipe – other canned soups have MSG and other junk. You could also make these creamed soup alternatives.
  • 2 Tablespoons fresh lemon juice +more lemon zest if you like a more lemony flavor
  • 1/2 teaspoon sea salt
  • 1/2 cup mayo Try my easy homemade mayo recipe, it takes less than 5 minutes to whip up!
  • 1 cup grated cheddar cheese
  • 1/2 cup organic breadcrumbs I use the ends up of our bread that no one wanted and grind in our food processor.
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano (or any other seasonings that might be good in bread crumbs.
  • 4 Tablespoons melted butter pastured butter is best.
  • Optional: This makes plenty of tasty sauce so you can serve it over a baked potato, rice, or some whole wheat or brown rice noodles. It's also good by itself for a low carb meal. (If you're watching your carbs, you may want to use less breadcrumbs or skip them altogether.)


  • Preheat oven to 375*.  Butter a 9×13 glass or stainless steel baking dish.  Put broccoli and carrots in the baking dish, and put the chicken on top.  In a separate bowl, mix together soups, juice, salt, and mayo and spoon over the top.
  • Bake 30 minutes.  While it's baking, melt the butter and stir in the breadcrumbs and the sea salt and herbs.  After it bakes for the 30 minutes, sprinkle the cheese and the breadcrumb mixture over the top and bake another 10 minutes or so until cheese is melted and breadcrumbs are golden.
  • (By the way, today I made it with 1 1/2 cups sprouted/germinated rice, cooked in 2 cups homemade chicken stock I had in the freezer for more nutrition, plus 1 teaspoon sea salt — this made 3 cups rice cooked. Then I mixed it in with the chicken and broccoli a little before putting the sauce over the top, and it was very good – just the rice plain was delicious after it cooked in that flavorful, nutritious stock!)