Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce.

• 3 cups cauliflower rice
• 3 cups broccoli florets
• 2 cups cooked chicken breast cubes
• 1/4 cup green chiles canned

• 1 can full fat coconut milk
• 1 cup chicken broth
• 1/4 cup nutritional yeast
• 1 tablespoon Italian herb seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon sea salt
• 1 large egg
• 1/4 cup tapioca flour

• 3 cups cauliflower rice
• 3 cups broccoli florets
• 2 cups cooked chicken breast cubes
• 1/4 cup green chiles canned

• 1 can full fat coconut milk
• 1 cup chicken broth
• 1/4 cup nutritional yeast
• 1 tablespoon Italian herb seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon sea salt
• 1 large egg
• 1/4 cup tapioca flour

1. Preheat oven to 400F. Generously grease a 9" by 9" casserole pan with avocado oil (or olive oil).
2. layer in the cauliflower rice, broccoli, chicken, and green chiles into the pan.
3. In a medium sauce pan whisk together all the sauce ingredients, except the egg and tapioca flour. Bring to a boil, then reduce to a simmer.
4. In a cup, whisk the egg and pour into the sauce while stirring continuously. The sauce will begin to thicken, continue to stir to avoid clumping.
5. Next whisk in the tapioca flour and continue to simmer and whisk for about 1 minute until the sauce thickens and all the clumps are beaten out. Be careful to take it off the heat as soon as it starts to thicken, otherwise it will become too thick. Then pour the sauce over the casserole and bake on 400F for 45 minutes until the edges are browned.