Chicken Divan

PREP TIME: 5 minutes

COOK TIME: 30 minutes

YIELD: 4 servings

INGREDIENTS:

• 1 cup mayonnaise, homemade or store-bought
• 1 cup chicken bone broth, homemade or store-bought
• 1 cup shredded cheddar cheese
• 1 teaspoon chopped fresh chives
• 1 teaspoon fine sea salt, divided
• 1 (12-ounce) package broccoli florets
• 1 tablespoon ghee or coconut oil
• 4 (4-ounce) boneless, skinless chicken thighs, cut into 1-inch strips

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease an 8-inch square casserole dish.
2. In a large mixing bowl, combine the mayonnaise, chicken bone broth, shredded cheddar cheese, chopped chives, and ½ teaspoon of salt.
3. Bring about 1 inch of water to a boil in a pot. Add the broccoli, cover, and steam for 3 to 5 minutes until crisp-tender. Drain and transfer to the mixing bowl with the mayo mixture.
4. Heat the ghee or coconut oil in a skillet over medium heat. Sprinkle the chicken strips with the remaining ½ teaspoon of salt and sauté them in the skillet until cooked through, about 4 minutes per side. Add the cooked chicken to the mixing bowl with the mayo mixture and stir until well combined.
5. Transfer the chicken mixture to the prepared casserole dish. Bake for 15 to 20 minutes until the casserole is melted and gooey.
6. Remove from the oven and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.