Ingredients:

  • 3 cups shredded rotisserie chicken
  • 4 cups fresh broccoli florets
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper until the sauce is smooth and aerated.
  2. Fold in the shredded rotisserie chicken and the broccoli florets using a rubber spatula until every piece is evenly coated. Pour the mixture into a greased 9x13 inch baking dish and smooth the top.
  3. In a small bowl, combine almond flour, Parmesan cheese, and melted olive oil until the mixture resembles wet sand. Sprinkle evenly over the casserole.
  4. Bake at 375°F (190°C) for 20 minutes, or until the topping is golden brown and the edges are bubbling.