Chicken and Broccoli Casserole
Chicken and broccoli bake in a creamy cheese sauce, while almond flour replaces breadcrumbs and wheat flour. The casserole provides complete protein and a firm browned topping.
Cut the chicken (750 g) into cubes. Divide the broccoli (500 g) into florets, boil it in salted water for 3 minutes, and drain it.
Divide the butter (60 g) into 45 g for the sauce and 15 g for the topping. Divide the almond flour (80 g) into 30 g for the sauce and 50 g for the topping. Grate the hard cheese (200 g) and divide it into 120 g for the sauce and 80 g for the topping.
Melt 45 g of the butter, add 30 g of the almond flour, and stir. Gradually pour in the milk (240 g) and chicken broth (240 g), add table salt (4 g) and black pepper (1 g), and bring the sauce to a boil. Stir in 120 g of the grated cheese until melted.
Place the broccoli in a dish, drizzle it with lemon juice from the lemon (20 g), arrange the chicken on top, pour over the cheese sauce, and mix gently.
Mix the remaining melted butter with the remaining almond flour and cheese, spread the mixture over the casserole, and bake at 180 °C for 28 minutes.
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