Veggie Chicken Casserole

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Main Courses | Aug, 05 2019

Veggie Chicken Casserole

This Veggie Chicken Casserole dish is very filling, warm, and comforting- plus it has lots of Cruciferous vegetables! Cruciferous vegetables are excellent vegetables for supporting the detoxification of the liver and metabolizing estrogens.  Bon Appétit!

Casserole Ingredients:

2 tbsp coconut or grapeseed oil
1 medium onion, chopped
4 cloves of garlic, minced
1 head of cauliflower, “riced”
1 lb range free, organic chicken breasts (skinless)
1 lb broccoli florets

Sauce Ingredients:

2 tbsp coconut or grapeseed oil
2 tbsp arrowroot starch (optional to thicken the sauce)
1 3/4 cups chicken bone broth
1/2 cup full fat coconut milk
1 tbsp spicy brown mustard
2 tbsp nutritional yeast (optional)
Himalayan sea salt to taste
1/8 tsp black pepper or to taste


1.) Preheat your oven to 425 degrees
2.) Place chicken breasts on a parchment paper-covered baking sheet, coat chicken breasts in 1 tbsp coconut or grapeseed oil and salt and pepper on both sides
3.) On a separate parchment-covered baking sheet, coat broccoli florets with remaining 1 tbsp coconut or grapeseed oil with salt and pepper to taste
4.) Roast chicken for 20-25 minutes, flipping halfway through, or until cooked completely. Once cooked shred the chicken.
5.) Roast broccoli for 15-20 minutes, stirring halfway through
6.) Once chicken and broccoli are cooked, decrease oven temperature down to 400 degrees. Remove the chicken and broccoli from the oven if you have not completed the remaining steps so they do not continue to cook.
7.) While chicken and broccoli roast, make the sauce:
8.) Heat a large saucepan or wok over medium heat and add 2 tbsp of coconut or grapeseed oil. Add the onions and cook until translucent, then add the garlic and cook for 1-2 minutes longer
9.) If using, add arrowroot starch to chicken bone broth and whisk in a bowl until completely absorbed, add the mixture to the onions and garlic and stir to mix together
10.) Add coconut milk, mustard, and nutritional yeast (if using) to the sauce and continue to whisk until sauce is at a boil
11.) Once at a boil, lower temperature down to a simmer and continue to whisk until sauce is a nice thick consistency. Add salt and pepper to taste.
12.) “Rice” your cauliflower using a food processor and add cauliflower to the sauce, mixing well so that cauliflower is completely coated in sauce.
13.) Add the shredded chicken, roasted broccoli, cauliflower, and sauce mixture to a casserole dish and mix together
14.) Bake the casserole in the oven for about 20 minutes at 400 degrees or until heated through and cauliflower rice is soft
15.) Garnish with fresh parsley, rosemary and/or sage and enjoy!


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