Healthy Chicken Broccoli Casserole {Grain Free} with Your Pressure Cooker
This creamy and flavorful pressure cooker broccoli chicken casserole is grain free, comforting and packed with wholesome veggies, tangy yogurt, and melty cheddar goodness.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cooked skinless chicken breasts shredded or cubed
- 3 cups broccoli florets fresh
- 3 tablespoons butter or oil grass-fed butter, ghee, olive or avocado oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 carrots peeled and diced
- 1 cup whole milk yogurt organic
- 0.5 cup sour cream organic, e.g. Nancy’s
- 2 cups cheddar cheese shredded, sharp, organic preferred
- dried onion flakes bonus seasoning
- dill bonus seasoning
- mineral-rich salt bonus seasoning
- thyme bonus seasoning
- garlic powder bonus seasoning
- 0.5 lemon juice and zest
- white rice optional, pre-cooked
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Steam your broccoli florets until just tender for about 5 minutes. Set aside.
- Sauté diced onions in butter or oil in a hot skillet until translucent.
- Add minced garlic and diced carrots to skillet and cook about 5 minutes.
- In a large bowl, mix together cooked chicken, broccoli, onions, garlic, carrots, yogurt, sour cream, 1½ cups cheese, and dried onion flakes.
- Transfer mixture to a greased 9x13 baking dish and spread evenly.
- Sprinkle remaining shredded cheese on top.
- Bake uncovered for 25–30 minutes until bubbly and cheese is golden.
- Let casserole cool for a few minutes before serving.
Notes
Store leftovers in the fridge up to 4 days or freeze for up to 3 months. Reheat covered in microwave or oven at 350°F with foil for 15–20 minutes.