Super recipe for a nice, filling supper with plenty of healthy broccoli.  This recipe is very simple to put together even if it seems fussy at first glance.  I love the Condensed Cream of Mushroom Soup (link given in the ingredient listing - click on the highlighted text) - hugely useful for making casseroles.  I also have a Condensed Cream of Tomato Soup, but I don't use that one very often.  I should do a recipe with that one soon come to think of it.

3 cups cooked, chopped broccoli (750 mL)
21/cups cooked chicken, (625 mL)
  cut up into bite-sized pieces
  (use 1 tsp (5 mL) onion salt
  and omit xanthan gum)  (CLICK highlighted text for recipe)
1/cup grated Parmesan cheese (60 mL)
  (the kind in a can)
2 tbsp mayonnaise (30 mL)
Crunchy Topping:
1/cup grated cheese (125 mL)
1/cup Gluten-Free Bake Mix (CLICK for recipe) OR (75 mL)
  just use a mix of 4 tbsp almond flour and 1 tbsp coconut flour for grain-free
2 tbsp butter, melted (30 mL)

Preheat oven to 350°F (180°C).

In 9 x 13-inch (2 L) baking dish, place broccoli.  In large bowl, place chicken.  In medium bowl, combine Condensed Cream of Mushroom Soup, Parmesan cheese and mayonnaise.  Toss chicken with this creamy mixture.  Place chicken mixture over top of broccoli.  Bake 25 to 30 minutes, or until hot.

Crunchy Topping:  In glass pie dish, sprinkle topping mixture and bake alongside the casserole until toasty brown.  Break up into little bits and sprinkle over the cooked casserole.

Yield:  4 servings
1 serving
564.2 calories
40.5 g protein
40.2 g fat
0.8 g fiber
8.4 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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