Chicken Broccoli and Tomato Casserole – Sarah Wragge Wellness

Ingredients

• 1 1/2 cups of shredded, roasted chicken
• ½ cup cherry tomatoes, blended until smooth
• 1 leek, sliced (only the white part)
• 3 tablespoons of grass fed parmesan cheese* for vegan option, use Violife parmesan
• 1 head of broccoli (cut into bite-size florets)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons tapioca flour
• 2 cups of unsweetened almond milk
• 1 teaspoon grated nutmeg
• 2 tablespoons grass fed parmesan *for vegan option use Violife vegan parmesan
• 1 teaspoon of salt
• 1 teaspoon of pepper